30-Minute Grilled Nectarine White Asparagus Salad

Name: 30-Minute Grilled Nectarine White Asparagus Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 1 bunch asparagus, stems broken off; 1 avocado, sliced; 4 ounces butter lettuce; 3 nectarines, sliced; 2 purple onions, sliced; 3 scallions, sliced into 5 inch pieces; 2 tablespoons Bartenura Balsamic Vinegar; 1 tablespoon mustard, optional; 1/2 cup Bartenura Extra-Virgin Olive Oil; 2 tablespoons Heaven & Earth Date Syrup; 2 tablespoons Tuscany spice blend; 1/2 cup Kedem White Wine Vinegar

A vibrant summer salad featuring grilled white asparagus and sweet nectarines tossed with butter lettuce and creamy avocado. The warm grilled vegetables contrast beautifully with fresh fruit, while a tangy date syrup vinaigrette adds Middle Eastern flair. Perfect for outdoor entertaining or as a light lunch when stone fruits are at their peak.

Prep: 15 min
Cook: 7 min
Level: medium
Cuisine: Mediterranean

No ratings yet — be the first

Vegetarian Gluten-Free Nut-Free Keto

Ingredients

1 bunch asparagus, stems broken off
1 avocado, sliced
4 ounces butter lettuce
mixed greens1:1vegetariandairy-free
different texture
Full guide →
3 nectarines, sliced
peaches1:1vegetarian
very similar stone fruit
2 purple onions, sliced
3 scallions, sliced into 5 inch pieces
2 tablespoons Bartenura Balsamic Vinegar
1 tablespoon mustard, optional
½ cup Bartenura Extra-Virgin Olive Oil
2 tablespoons Heaven & Earth Date Syrup
honey1:1vegetarian
slightly different flavor profile
2 tablespoons Tuscany spice blend
½ cup Kedem White Wine Vinegar

Method

6 steps

1
Add onions, scallions and asparagus to salad bowl and drizzle with olive oil and balsamic vinegar, mix well
2
Prepare grill pan on high heat and add vegetable mixture, grill for 7 minutes mixing once
3
Remove from grill and return to bowl
4
Add lettuce, nectarines and avocados to grilled vegetables
5
Combine remaining olive oil, vinegar, spice blend, date syrup and mustard in jar and shake well
6
Pour dressing over salad right before serving

Tips

Tip 1

Break asparagus stems at natural point where they snap easily to remove tough woody ends

Tip 2

Grill vegetables first while firm, then add delicate lettuce and fruit to prevent wilting

Tip 3

Shake dressing vigorously and dress salad immediately before serving to prevent soggy greens

Good to Know

Storage

Refrigerate dressed salad up to 2 hours. Store components separately up to 1 day.

Make Ahead

Grill vegetables up to 4 hours ahead. Prepare dressing up to 2 days ahead.

Serve With

Serve immediately after dressing to prevent wilting.

See pairing guide →

Common Mistakes

Watch

Dress salad too early to avoid soggy lettuce

Watch

Overcook asparagus to avoid mushy texture

Substitutions

Dairy-Free Swaps

butter lettuce→

mixed greens1:1vegetariandairy-free

different texture

Full guide →

General Alternatives

white asparagus→

green asparagus1:1vegetarian

same preparation

nectarines→

peaches1:1vegetarian

very similar stone fruit

Full guide →

date syrup→

honey1:1vegetarian

slightly different flavor profile

Full guide →

Find more substitutions →

FAQ

Can I make this without grilling?

Yes, blanch asparagus in boiling water for 3-4 minutes until crisp-tender, or serve raw if very fresh and thin.

What if I cannot find date syrup?

Substitute with honey, maple syrup, or agave nectar in equal amounts for similar sweetness and consistency.

How long will leftovers keep?

Best eaten fresh, but undressed components keep refrigerated up to 2 days. Dress only what you plan to eat immediately.