Asparagus Avocado Tomato Salad Recipes

Steps:

• 1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
• 2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

Steps:

• Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
• Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
• Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.
• Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

Steps:

• Peel the avocados and cut them in half. Discard the pit and cut each half into 4 lengthwise slices. Cut the slices into large cubes.
• Cut the tomatoes into 1-inch cubes.
• Add all the ingredients in a salad bowl. Toss well and serve.

Steps:

• Slice Asparagus diagonally then steam the asparagus until it is still a bit firm and crunchy. You do not want it mushy.
• Chop tomatoes & chop Avocado's Add all above to a large bowl.
• Pour over Italian or Greek Vinaigrette salad dressing.
• Add salt pepper to taste*If you like garlic add some fresh pressed.
• it is always great!
• Toss and stick in the fridge for an hour.
• Ready to serve!
• Any leftovers squeeze a bit of lemon and toss to keep the avocado fresh for the next eating encounter.
• ~ENJOY~.