Cherry Tomato and Asparagus Salad

Photo: Jennifer Martiné; Styling: Randy Mon

Cherry tomatoes and asparagus combine in this salad to make the perfect summer supper

Yield: Serves 4 to 6
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 72%
  • Protein: 5.9g
  • Fat: 17g
  • Saturated fat: 4.1g
  • Carbohydrate: 13g
  • Fiber: 5.9g
  • Sodium: 347mg
  • Cholesterol: 8.3mg


  • 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


  1. 1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
  2. 2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
  3. Note: Nutritional analysis is per serving.
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