Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta
Course Salad
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 minuteminute
Total Time 11 minutesminutes
Servings 4
Ingredients
1 ½tbspcanola oil
½tbspolive oil
1tbspseasoned rice vinegar
½tbspred wine vinegar
1tspDijon mustard
1tspsugar
1cloveof garlicminced
Sea salt and freshly cracked pepperto taste
10spears of asparaguswooden ends remove & cut into thirds
1pintof cherry tomatoessliced in half
1avocadodiced
3-4fresh basil leavestorn
1-2tbspfeta 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.