Grilled Hearts Of Palm & Asparagus Salad Recipe

Prepare asparagus

Preheat a grill or grill pan over medium-high heat. Trim woody ends from asparagus (about 1–1½ inches). Toss asparagus with 1 teaspoon olive oil and a pinch of kosher salt and black pepper to coat.

Grill asparagus

Place asparagus on the hot grill perpendicular to grates (so they don’t fall through) and grill 2–4 minutes, turning occasionally, until lightly charred and just tender. Remove and let cool slightly, then cut each spear in half crosswise (or leave whole if desired).

Prepare hearts of palm

If using jarred hearts of palm, drain and gently pat dry. Slice each heart of palm lengthwise into halves or quarters depending on diameter, then brush slices lightly with 1 teaspoon olive oil and season with a pinch of salt and pepper.

Grill hearts of palm

Using the same grill or grill pan, place hearts of palm cut-side down and grill 1–2 minutes per side until grill marks appear and they warm through. Remove and let cool slightly; then cut into 1–1.5 inch pieces if not already bite-sized.

Assemble salad base

In a large bowl, combine mixed baby lettuces, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Add chopped herbs (chives and parsley). Toss gently to distribute.

Add grilled components

Top the greens with grilled asparagus and grilled hearts of palm. Season lightly with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste.

Combine dressing ingredients

In a medium bowl or jar, whisk together buttermilk, greek yogurt, lemon juice, lemon zest, honey, Dijon mustard, grated garlic, chopped chives, salt, and pepper until smooth.

Emulsify

Slowly whisk in 2 tablespoons olive oil until dressing is slightly thickened and emulsified. Taste and adjust seasoning: add more lemon for brightness, honey for sweetness, or salt to enhance flavors.

Chill briefly (optional)

If time allows, refrigerate dressing 10–15 minutes so flavors meld. Stir or shake before using.

Dress salad just before serving: drizzle about 3–4 tablespoons (or to taste) of the lemon buttermilk dressing over the assembled salad and gently toss to coat. Start with less dressing and add more if needed.

Transfer salad to a serving platter or divide among appetizer plates. Scatter optional toasted nuts and microgreens or extra herbs over the top for texture and color.

Serve immediately so grilled asparagus and hearts of palm remain slightly warm and lettuce stays crisp.