Cooking with Aubrey

Greek Asparagus Chopped Salad

Gradually the asparagus in the grocery stores is looking more appealing. Thin, crisp stalks announce the start of spring and the growing season that’s slowly inching towards us. This salad is packed with flavors and an easy to make lemon dressing. It feels fancy and one that I’m quick to serve when company’s over. But the effort involved is just right for a busy work week too.

Greek Asparagus Chopped Salad


  • ½ lb asparagus
  • Olive oil
  • Salt & pepper
  • 1 cup cherry tomatoes, cut in half
  • 1 yellow pepper, chopped
  • 1 cucumber, peeled and chopped
  • 1 cup Kalamata olives
  • 1 lemon, juiced
  • 1 clove of garlic, minced
  • ½ tsp dried oregano
  • 1 Tbsp feta cheese


  1. Preheat the oven to 425. Break off the tough ends of the asparagus and arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Toss well.
  2. Roast the asparagus for 12-15 minutes. Let it cool and then slice them. Set aside.
  3. To make the dressing, in a mason jar add the lemon juice, garlic, oregano and salt and pepper. Whisk everything together. Continue whisking while slowly pouring in the olive oil. Adjust the seasonings as needed.
  4. In a large bowl, add the remaining salad ingredients, including the asparagus. Pour the dressing over the salad and toss well. Top with feta cheese.


Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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