SALAD - Cherry Tomato and Asparagus by Lindsay Merryfield

By RHagan

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

Preparation

Step 1

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.

Note: Nutritional analysis is per serving.