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

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. 

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

How to Make a Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

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 it 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 them 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.

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

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

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

Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 1 ½ tbsp canola oil
  • ½ tbsp olive oil
  • 1 tbsp seasoned rice vinegar
  • ½ 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

Instructions

  • 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 it 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 them 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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21 Comments

  1. Oh this looks so good. I’m planning to make it tomorrow. Finger is ok, just annoying, my sinuses are worse then the finger, so I’m glad I’m going to the doctor tomorrow.

  2. We are eating a lot of salads, too, in giddy anticipation of spring. I like to put a scoop of cottage cheese on my salad to make it more filling!

  3. So spring like, just the colors alone make me feel like summer is around the corner. I like a tart vinaigrette too, when I follow most recipes I think they are too olive oily.

  4. This salad was a great success and especially wonderful because it is the start of the local asparagus season. I didn’t have any feta cheese so used blue cheese instead. It was delicious!!!