Asparagus, Tomato, Avocado Salad with Feta
Servings 4
Equipment
- Sharp Knife
- Large saucepan
Ingredients
- 10 spears of thin asparagus wooden 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)
- 2 tbsp feta cheese crumbles
- 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 large saucepan of water, add the asparagus, then cook for 1 minute or until crisp-tender.
- Using a slotted spoon, remove the asparagus and immediately plunge it into a bowl of ice water for 30 seconds. Remove from the ice water and place on a paper towel to drain.
- Add the cooled asparagus, sliced tomatoes, diced avocado, and crushed red pepper flakes to a large bowl.
- Drizzle with the well-whisked 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.