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Asparagus, Tomato, Avocado Salad with Feta

Asparagus, Tomato, Avocado Salad with Feta

This salad was a way for me to use up a little leftover asparagus I had on hand. I blanched the spears for a minute then plunged them into ice water to preserve the green color and to stop the cooking process. I tossed the asparagus with halved yellow and red cherry tomatoes, some diced avocado, crushed red pepper flakes, feta cheese, and some Fran’s Vinaigrette (my house salad dressing). The flavors combined nicely together and I loved the spicy kick the crushed red peppers gave to this fresh and tasty salad. It paired nicely with the Oven Roasted Corn on the Cob with Garlic Butter and the Herb, Lemon, and Garlic Chicken Thighs.

Asparagus, Tomato, Avocado Salad with Feta

How to Make Asparagus, Tomato, Avocado Salad with Feta

Make Fran’s Vinaigrette – click here for the recipe link.

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 asparagus, sliced tomatoes, diced avocado, and crushed red pepper flakes to a large bowl. Drizzle with the vinaigrette, to taste, then toss gently to coat evenly. Sprinkle the top with feta cheese and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Asparagus, Tomato, Avocado Salad with Feta

Asparagus, Tomato, Avocado Salad with Feta

Asparagus, Tomato, Avocado Salad with Feta

Total Time: 10 minutes
Servings: 4

Ingredients

  • 10 spears of thin asparagus woody ends removed & cut into thirds
  • 1 cup of red cherry tomatoes halved
  • 1 cup of yellow cherry tomatoes halved
  • 1 avocado diced
  • Pinch or 2 of crushed red pepper flakes, to taste
  • Fran's Vinaigrette to taste (click link up above for the recipe)
  • 1-2 tbsp feta cheese
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Make Fran's Vinaigrette - click the link up above for the recipe.
  • 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 asparagus, sliced tomatoes, diced avocado, and crushed red pepper flakes to a large bowl. Drizzle with the vinaigrette, to taste, then toss gently to coat evenly. Sprinkle the top with feta cheese and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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14 Comments

  1. this has a lot of good things going for it, pam–color, flavor, nutrition, texture, plus i can get a lot of it from my garden…in a month or two! 🙂

  2. Stumbled across your website today! Used three of your recipes in one day! Super yummy stuff! Booked marked in my favorites for sure! Thanks!

  3. I made this salad for dinner tonight and it was unanimously delicious! I added some chopped apple for fall and a little lettuce. We loved this and I’m looking forward to making this for company. I also made the Herb, Lemon and Garlic Chicken Thighs. Loved it too! Thanks so much!

  4. My oven died 3 days before Easter, so I needed some stovetop side dish solutions. This was one of my picks, and it was fantastic! It reminded me of a delicious caprese salad…light, fresh, crunchy, and creamy with the avocado. This is definitely a new spring favorite, and so easy to make!