Check out what my pals over at Something Sweet Something Salty had to say about this lovely asparagus, avocado, and tomato salad recipe:
“This is such a beautiful, fresh, delicious salad. I love the creaminess of the avocados mixed with the acidity of the tomatoes and the nuttiness of the asparagus, all with a tangy Dijon mustard dressing… mmmm…. so so good.”
After making this recipe, don’t discard the asparagus stems. You can use those in soup, such as vegetable broth soup, or cream of asparagus. Trust me, it works and it’s economical, too! You can easily bag the asparagus stems up and place them into the freezer. Or, if you’re feeling really adventurous, place the stems into your dehydrator and dry them. This will make the veggies shelf stable.
Ingredients
1/2-1 lb asparagus
1 large Haas avocado
1-pint cherry tomatoes
Dressing:
1/4 cup Bertolli olive oil
2 tsp Great Value Dijon mustard
2 tsp ReaLemon lemon juice
1/2 tsp Morton kosher salt
1/2 tsp pepper
A dash of red wine vinegar
Instructions
- Rinse asparagus. Bend one spear slightly starting at the cut end until the asparagus snaps. This will be a good indicator of where the woodiness ends and the tender asparagus begins. Line the other asparagus up and cut even with snapped spear. Cut into bite sized pieces.
- Place enough water in a medium skillet to slightly coat the bottom of the pan. Cover and bring to a boil. Place spears in water and cover again. Steam for 3-5 minutes or until your spears are tender but still firm. Drain and drop into ice water to stop cooking process. Drain well.
- Add tomatoes. (Do not add avocado until ready to serve)
- Combine dressing ingredients and blend in a food processor or blend well with a whisk.
- Pour dressing over asparagus and tomatoes. Toss.
- Before serving, slice avocado in half, remove seed. Slice lightly with a butter knife inside the peel into small squares. Scoop out with a large spoon into salad. Toss gently.
Quick Tip – Change things up a bit by adding a ¼ cup chopped cilantro!
Thanks to the Something Sweet Something Salty for this wonderful recipe.
