This Cold Asparagus Salad is made with cherry tomatoes, avocado, mozzarella, and fresh basil. All drizzled in a creamy lemon vinaigrette! The perfect low-carb summer salad! 

Overhead view of the ingredients for a cold asparagus salad in a red serving dish.

 

I don’t post many salad recipes, mainly because my salads are very boring. I generally just toss in some spinach, cucumber, tomatoes, feta, and top it with oil and vinegar. So, to prevent from boring you to death, I just don’t share them. However, this asparagus tomato salad is a game changer.

My mom came across this recipe back in the summer and we fell in love. Steamed asparagus is combined with avocado and tomatoes, and then tossed in a lemon vinaigrette. It is the weirdest, most fantastic combination of ingredients! It also happens to be perfect for a keto diet!

Since trying this a couple months ago I just can’t seem to get enough. The salad is a cinch to prepare. It all starts with simply steaming freshly trimmed asparagus until tender. Then add in some chopped tomatoes and avocados, along with a load of fresh basil, the lemon vinaigrette and a good dose of mozzarella for good measure.

And there you have it! And if you are counting carbs, one serving is under 4 net carbs!

A cold asparagus salad made with tomatoes and mozzarella, in a red serving dish.

Ingredients for a Cold Asparagus Salad

To make the keto asparagus tomato salad, you’ll need the following ingredients:  

  • Asparagus
  • Cherry tomatoes
  • Avocado
  • Bocconcini mozzarella
  • Basil leaves
  • Olive oil
  • Lemon juice
  • Dijon mustard
  • Salt and pepper

How to Make a Cold Asparagus Salad

  1. Boil asparagus in a large pot of salted water for 1 1/2 minutes, or until fork tender. Be careful not to overcook!
  2. Drain and rinse with cold water.
  3. Add the asparagus, tomatoes, avocados and mozzarella into a large bowl.
  4. In a small bowl or mixing cup combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.
  5. Toss to coat.

Can I Prep This Salad in Advance? 

This salad is, of course, best when it is fresh, but it does store fairly well. I like to make a batch on Sunday nights and take it to work for the first part of the week. It is healthy and filling and I love the mix of flavors and textures. 

Lemon vinaigrette being drizzled over an asparagus, avocado, tomato salad

Tips for Making the Asparagus Tomato Salad

  • Be careful not to overcook the asparagus, otherwise it will be mushy and you really want it to have a nice crunch to it.
  • If making this asparagus avocado tomato salad in advance, note that the avocado will brown in the fridge. It’ll still be safe to eat, but the color will look less appealing. 
  • Is asparagus keto? Yes! Asparagus is a fantastic low-carb veggie to add to your diet. 

More Low-Carb Lunch Recipes: 

Asparagus, Tomato and Avocado Salad in a creamy lemon vinaigrette! Healthy, quick and delicious! The perfect low carb summer salad!

Get the Recipe: Cold Asparagus Salad

Prep: 10 minutes
Cook: 2 minutes
Total: 12 minutes
Yield: 8
Author: Annie Holmes
This Cold Asparagus Salad is made with cherry tomatoes, avocado, mozzarella, and fresh basil. All drizzled in a creamy lemon vinaigrette!
4.43 from 14 ratings
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Ingredients
 

  • 1 pound asparagus, trimmed and cut in half
  • 3 cups halved cherry tomatoes
  • 1 ripe avocado, cut into cubes
  • 1 cup Bocconcini Mozzarella, drained
  • 1/4 cup packed basil leaves, sliced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Boil asparagus in a large pot of salted water for 1 1/2 minutes, or until fork tender. Be careful not to overcook!
  • Drain and rinse with cold water.
  • Add the asparagus, tomatoes, avocados and mozzarella to a large bowl.
  • In a small bowl or mixing cup, combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.
  • Toss to coat.

Notes

Recipe was inspired and adapted from Sunset magazine. 
This recipe contains 3.9 net carbs per serving. 
Serving: 1cup, Calories: 141kcal, Carbohydrates: 7.9g, Protein: 7.1g, Fat: 10.4g, Saturated Fat: 38g, Cholesterol: 2.5mg, Sodium: 182mg, Fiber: 4g, Sugar: 3.8g
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