Grilled Asparagus and Bell Pepper Salad

Grilled Asparagus and Bell Pepper Salad

Light and flavorful with a hint of mustard.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 bunch


1 Tbsp

1 tsp

1/3 tsp


  1. Remove the hard base (2 cm or 0.8 in.) from each asparagus spear and lightly coat in olive oil (extra). Cut the bell peppers in half and remove the seeds.
  2. Pre-heat a grill on high for 2 minutes. Place the bell peppers onto the grill and grill on one side for 4 minutes, turn over and grill for an additional 2 minutes. Cut into bite-size pieces.
  3. Grill the asparagus spears on one side for 5 to 6 minutes, turn over and grill for an additional 2 to 3 minutes. Cut into bite-size pieces, combine together with (2) and dress with (A).

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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