Cherry Tomato and Asparagus Salad

Cherry Tomato Asparagus Salad


  • 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 (Gluten Free)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper


Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.


Serves 4. Per serving: 213 Calories; 17g Fat; 5.9g Protein; 5.9g Fiber

Gluten free