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Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta
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Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 1 ½ tbsp canola oil
  • ½ tbsp olive oil
  • 1 tbsp seasoned rice vinegar
  • ½ tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 1 clove garlic minced
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • 10 asparagus wooden ends remove & cut into thirds, spears
  • 1 pint cherry tomato sliced in half
  • 1 avocado diced
  • 3-4 basil torn, fresh leaves
  • 1-2 tbsp feta cheese

Instructions

    Cup of Yum
  1. Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt, and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.
  2. Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place it into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.
  3. Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw them into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.