Go Back
+ servings

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

Prep Time10 mins
Servings: 4


  • 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


  • 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.