Asparagus Salad
This is a great summertime salad I got from a friend that I literally could eat the whole salad by myself! I've fmade this for company and parties and always getasked for the recipe.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 2 teaspoons dijon mustard
- 1/2 teaspoons black pepper
- 1 pound asparagus trimmed and halved
- 6 cups cherry or grape tomatoes halved
- 1/2 cup feta cheese
- 1 avocado ripe and cubed
- 1 cup fresh basil chopped
- Carbohydrate 9.54024749973678 g
- Cholesterol 8.34375 mg
- Fat 16.14918375 g
- Fiber 4.36998120395551 g
- Protein 4.32212812498841 g
- Saturated Fat 3.39164075 g
- Serving Size 1 1 Serving (223g)
- Sodium 183.68793749997 mg
- Sugar 5.17026629578128 g
- Trans Fat 0.701581500000004 g
- Calories 188 calories
1. Boil asparagus in large pot of salted water for 2 minutes. Then drain and rinse with cold water. Then place in large bowl. 2. Mix all the rest of the ingredients with it. I usually mix olive oil, lemon juice, dijon mustard, salt and pepper up separately thhen pour over top and toss gently so not to mash up avocado too much. 3. May chill for 1 hour in refrigerator or till ready to serve.
