Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta
Servings 4
Equipment
- Large saucepan
Ingredients
Vinaigrette;
- 1½ tbsp vegetable 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
Salad:
- 10 spears of asparagus woody 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
- Make the vinaigrette by combining the vegetable oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt, and freshly cracked pepper to taste in a small bowl; whisk until well combined. Set aside to allow the flavors time to mingle. 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.
- Prepare the asparagus by removing their woody ends, then cut them into thirds.
- Boil a large saucepan of well-salted water, add the asparagus, then cook for 1 minute or until crisp-tender.
- Drain the hot water and immediately plunge into a bowl of ice water for 30 seconds.
- Remove from the water and place on a paper towel to drain.
- Prepare the salad by adding the sliced tomatoes, asparagus, and diced avocado to a large bowl.
- Tear basil leaves and add them to the bowl.
- Drizzle with some of the well-shaken vinaigrette, to taste (you may not need it all), then toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste.
- Sprinkle with feta cheese. Serve. Enjoy.