clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted asparagus salad with pink grapefruit

Roasted asparagus salad with grapefruit

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: The Green Creator
  • Prep Time: 2 mins
  • Cook Time: 5 mins
  • Total Time: 7 mins
  • Yield: 2 1x
  • Category: salad, side dish, starter, lunch, easy
  • Cuisine: vegan, plant based, vegetarian, dairy free


Roasted asparagus salad with the freshness grapefruit and creamy avocado makes this salad a perfect spring salad!


  • 1 portion of soba noodles (more or less two big spoons of cooked soba noodles); instead you could prepare this with buckwheat (one cup/100 grams will do)
  • 1 large pink grapefruit cut into chunks
  • 1 pack (about 560 gr) fresh asparagus spears – rinsed and stem snapped
  • Celtic sea salt to taste (optional)
  • a little dash of nutmeg (never too much, this is toxic)
  • 4 tsp fresh lemon juice, for drizzling
  • freshly ground black pepper to taste
  • 1 avocado, diced
  • 3 tbsp hemp seeds


  1. Cook the soba noodles for a few minutes in water and rinse twice under cold water. Spoon cooked soba noodles on a plate and set aside.
  2. Peel the grapefruit, quarter lengthwise and remove the thin membrane around each slice. Set aside.
  3. Roast the asparagus for a few minutes in a pan with a splash of water to prevent burning (or in the oven) until the asparagus are a bit brown, but still crisp. Drizzle with salt and pepper.
  4. Place the asparagus on a cutting board and chop in half. Then add to the plate with the soba noodles.
  5. Add the avocado chunks, grapefruit chunks, hemp seeds, and nutmeg. Drizzle with lemon juice and finish with freshly ground black pepper to taste. Serve immediately.