Pan-Charred Asparagus and Avocado Summer Salad


  • Arugula 
  • 4 Spears of Asparagus (chopped) 
  • 1/2 Lemon 
  • 1 Grilled Chicken Breast 
  • 1/2 of a sliced Avocado 
  • Handful of Pine Nuts
  • Sprinkle of Parmesan Cheese


  1. Turn on oven to 420 Degrees. 
  2. Season Chicken Breast with a Sprinkle of Salt, Pepper and All Seasons Salt. 
  3. Drizzle a little olive oil on top and bake for 20 minutes. Make sure to flip chicken breast over after 10 minutes to cook evenly. 
  4. In a frying pan, add a drizzle of olive oil and sauté Asparagus until the outside gets slightly charred- which will take about 5-7 minutes. 
  5. Add the handful of pine nuts into the frying pan, add a drizzle of fresh lemon juice and sauté for about 2 minutes until they become slightly brown. 
  6. Take the Arugula and add to large bowl. Add the chopped avocado, sprinkle of parmesan cheese.
  7. Add the hot ingredients to the salad: Asparagus and Pine Nuts and sliced Chicken, add some lemon juice and toss the salad.