Lemon-Dill Salad with Grilled Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Fresh mixed greens tossed in a bright lemon-dill vinaigrette, topped with charred asparagus and crunchy almonds for a refreshing meal. This mediterranean-inspired salads ready in about 25 minutes pairs bunch (1 lb), trimmed asparagus, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 bunch (1 lb), trimmed asparagus
• 5 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed salad greens
• 1/4 cup, crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tbsp, chopped fresh dill
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar

Instructions

1. Step 1: Preheat grill to medium-high. Toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; grill for 5-6 minutes until tender-crisp and slightly charred, turning once.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1/4 cup olive oil (4 tbsp), 1/4 tsp salt, and 1/8 tsp black pepper until emulsified; set aside.
3. Step 3: Toss mixed salad greens with the vinaigrette, then top with grilled asparagus, 1/4 cup crumbled feta cheese, 1/4 cup sliced almonds, and 2 tbsp chopped fresh dill; serve immediately.