This asparagus and tomato salad is light, refreshing, and bursting with flavour. The perfect side dish to serve at your next summer BBQ, potluck or picnic! Gluten-free & vegetarian.
Last week we finally pulled out the barbecue…it’s about time. It’s almost summer for crying out loud!
I absolutely LOVE barbecue season. Everything just tastes SO much better on the grill.
Lately, in our house we’ve been whipping up lots of delicious meals ranging everywhere from these Roasted Garlic & Chicken Feta Burgers (AKA the best burgers EVER!) to these flavourful BBQ Chips Chicken Kabobs.
One of my favourite meals to have when the warmer weather hits is grilled up chicken or burgers along with a delicious and refreshing salad.
Especially a salad that incorporates seasonal vegetables like this Asparagus & Tomato Salad.
Can we just stop for a minute to say YUM??
I originally got inspired to whip up this salad because this month at work, we’re featuring foods that are good for digestive health.
Asparagus and tomatoes just happen to be a source of prebiotics, which basically means that they provide food for the probiotics or healthy bacteria in our digestive tract.
Pretty cool, right?
When I first planned to serve up this salad, I thought to myself, I’ll throw some asparagus and tomatoes together with a bit of basil and a nice dressing.
No. Big. Deal.
I never imagined it would be such a hit!
Who would’ve thought that asparagus and tomatoes would taste so delicious together?!
And the dressing?
Out of this world.
The avocado provides a wonderful creaminess along with some healthy fats to the dressing and the feta pumps up the flavour, while adding some protein.
The ingredients list is simple, but the taste is divine!
How to Make this Asparagus & Tomato Salad Happen
Now the key to making this delicious salad is ensuring that the asparagus is cooked properly. There’s no room for mushy or overdone stringy asparagus in this salad!
To cook the asparagus, boil a large pot of water. Add the asparagus pieces to the water and boil for 2 minutes. Immediately drain and rinse with cold water to stop the cooking process.
Next, toss together the asparagus with the tomatoes (I love using tri-coloured tomatoes for that extra pop of colour), cubed avocado, feta and basil.
Finally, we need to create the amazing flavourful dressing.
So simple, but so tasty.
Simply mix together the olive oil, lemon juice, Dijon mustard, salt and pepper.
Pour that mouthwatering dressing over the salad and toss to combine.
How Long Does this Asparagus & Tomato Salad last in the fridge?
The beautiful thing about this salad is that it’s not the type of salad to get all soggy or wilted in the fridge like a spinach or lettuce salad might.
It’s a pretty hardy salad.
I’ve kept it in the fridge for up to three days and it was just as tasty on the third day as it was on the first.
For optimal freshness, if you’re making this salad ahead of time, you may wish to add the avocado and basil right before serving. But it’s not a deal breaker if you don’t.
Either way, it still tastes great!
What to Serve Along with this Asparagus & Tomato Salad
Another bonus is that this salad pairs well with so many things!
If you’re looking for some ideas, you could try it out with:
- Roasted Garlic & Feta Burgers
- Lemon Garlic Grilled chicken
- Walnut Crusted Salmon
- Avocado & Jalapeno Burgers
- Or as an addition to a barbecue, potluck or picnic!
This asparagus & tomato salad might just become a new favourite at those summer BBQs ;)
- 2 pounds asparagus, trimmed and cut into 1 ½ inch pieces
- 2 pints cherry and grape tomatoes in varied colours, halved
- ½ cup crumbled light feta cheese
- 1 ripe avocado, cut into cubes
- ½ cup sliced fresh basil leaves
- ¼ cup extra-virgin olive oil
- 2 tsp. lemon juice
- 2 tsp. Dijon mustard
- Salt & pepper to taste
- Bring a large pot of water to a boil. Add asparagus and boil for 2 minutes. Drain and rinse with cold water.
- In a large bowl, combine asparagus, tomatoes, avocado, feta cheese and basil. Toss until evenly distributed.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard and salt and pepper. Pour the dressing over the asparagus mixture and toss to combine.