This Cold Asparagus Salad is made with cherry tomatoes, avocado, mozzarella, and fresh basil. All drizzled in a creamy lemon vinaigrette!
INGREDIENTS
- 1 pound asparagus, trimmed and cut in half
- 3 cups halved cherry tomatoes
- 1 ripe avocado, cut into cubes
- 1 cup Bocconcini Mozzarella, drained
- 1/4 cup packed basil leaves, sliced
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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INSTRUCTIONS
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Boil asparagus in a large pot of salted water for 1 1/2 minutes, or until fork tender. Be careful not to overcook!
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Drain and rinse with cold water.
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Add the asparagus, tomatoes, avocados and mozzarella to a large bowl.
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In a small bowl or mixing cup, combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.
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Toss to coat.
NOTES
Recipe was inspired and adapted from Sunset magazine.
This recipe contains 3.9 net carbs per serving.
Serving: 1cup, Calories: 141kcal, Carbohydrates: 7.9g, Protein: 7.1g, Fat: 10.4g, Saturated Fat: 38g, Cholesterol: 2.5mg, Sodium: 182mg, Fiber: 4g, Sugar: 3.8g
