Asparagus, Avocado And Slow-Roasted Tomato Salad Recipe

Recipe By Slurrp

This asparagus, avocado, and slow-roasted tomato salad is a refreshing and vibrant dish that is perfect for spring or summer. The tender asparagus is blanched to perfection and paired with creamy avocado and sweet slow-roasted tomatoes. The combination of flavors and textures creates a delicious and satisfying salad that can be enjoyed as a light lunch or a side dish. The salad is dressed with a simple vinaigrette that enhances the natural flavors of the ingredients. Serve this salad chilled for a refreshing and healthy meal.

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Asparagus, Avocado And Slow-Roasted Tomato Salad
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Ingredients for Asparagus, Avocado And Slow-Roasted Tomato Salad Recipe

  • 0.13 bunch Asparagus, Trimmed
  • 0.13 Avocado, Sliced
  • 0.13 pint Cherry Or Grape Tomatoes, Halved
  • 1/4 tablespoon Olive Oil
  • 0.13 tablespoon Lemon Juice
  • 0.13 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste
  • as required Fresh Herbs For Garnish

Directions: Asparagus, Avocado And Slow-roasted Tomato Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 250°F (120°C).
  • STEP 2.Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 2-3 hours until they are soft and slightly caramelized.
  • STEP 3.While the tomatoes are roasting, prepare the asparagus. Trim the tough ends and blanch them in boiling water for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process.
  • STEP 4.In a large bowl, combine the blanched asparagus, sliced avocado, and slow-roasted tomatoes.
  • STEP 5.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
  • STEP 6.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 7.Serve the salad chilled and garnish with fresh herbs, such as basil or parsley, if desired.

Cooking Tips

  • To make the slow-roasted tomatoes, you can also use cherry or grape tomatoes.
  • If you prefer a warm salad, you can skip chilling the asparagus and serve it immediately after blanching.
  • For added flavor, you can sprinkle some crumbled feta cheese or toasted pine nuts over the salad before serving.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If you are making the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the ingredients from becoming soggy.
  • You can serve this salad as a side dish with grilled chicken or fish, or enjoy it as a light and refreshing lunch on its own.
Nutrition
value
225
calories per serving
13 g Fat12 g Protein22 g Carbs12 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    12g
  • Carbs
    22g
  • Fiber
    12g

MacroNutrients

  • Carbs
    22g
  • Protein
    12g
  • Fiber
    12g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    136mg
  • Iron
    11mg
  • Vitamin A
    862mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    279mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    50mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    82mg
  • Manganese
    < 1mg
  • Phosphorus
    277mg
  • Selenium
    11mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp