Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

I wanted to make a nice salad to go with the pork chops I was making for dinner. Instead of a regular salad, using lettuce, I decided to make the main components of the salad the tomatoes, asparagus, and avocado. I made a tangy vinaigrette to toss with the veggies then topped it with freshly torn basil and a sprinkling of feta cheese. This was a HUGE hit with all of us. Even my kids, who don’t care for asparagus, gobbled it up. I love that!

Side Note: I make my vinaigrettes very tangy and flavorful. If you like a more traditional vinaigrette, then add more canola or olive oil to the mixture. 

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.

 

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Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

Yield: 4

Prep Time: 10 min.

Ingredients:

1 1/2 tbsp canola oil
1/2 tbsp olive oil
1 tbsp seasoned rice vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
10 spears of asparagus, wooden ends remove & cut into thirds
1 pint of cherry tomatoes, sliced in half
1 avocado, diced
3-4 fresh basil leaves, torn
1-2 tbsp feta cheese

Directions:

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.