Keto Asparagus, Avocado, and Tomato Salad (low carb and easy!)
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!
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.
Want more great salads? Try this spinach salad with hot bacon dressing or this salad with grilled chicken!
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
- 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 into 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.
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.
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 Great Recipes:
Get the Recipe: Cold Asparagus Salad
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.
This is soooo good! I am making it for the 3rd time this week! My picky husband loves it and my step daughter who doesn’t like asparagus had seconds and took some home too. Really quick and easy. Keeper for sure!
Yay!! I am so glad to hear it Amy! I know the ingredients sound like a strange combination but they totally work! This is out favorite Summertime salad! I am so glad you are enjoying it too! 🙂
Love this recipe!! I shared it on my recipe roundup today..check it out! http://holleygrainger.com/ways-to-make-asparagus/
Holley! Thank you so much for including me! 🙂