ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry Tomato and Asparagus Salad

Photo: Jennifer Martiné; Styling: Randy Mon
Total time 30 mins
Yield Serves 4 to 6
Cherry tomatoes and asparagus combine in this salad to make the perfect summer supper

Ingredients

  • 1 pound asparagus, trimmed and halved
  • 6 cups halved cherry, grape, and pear tomatoes in varied colors
  • 1/2 cup crumbled gorgonzola cheese
  • 1 ripe avocado, cut into cubes
  • 1 cup sliced basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 213
  • caloriesfromfat 72 %
  • protein 5.9 g
  • fat 17 g
  • satfat 4.1 g
  • carbohydrate 13 g
  • fiber 5.9 g
  • sodium 347 mg
  • cholesterol 8.3 mg

How to Make It

  1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

  2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

  3. Note: Nutritional analysis is per serving.