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.
And there you have it! And if you are counting carbs, one serving is under 4 net carbs!
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 Low-Carb Lunch Recipes:
- Easy Keto Pizza Bites
- One Pan Broccoli Cheddar Chicken
- Keto Chicken Bacon Ranch Taquitos
- Italian Lettuce Wrap
- Bacon Asparagus Quiche
Cold Asparagus Salad
This Cold Asparagus Salad is made with cherry tomatoes, avocado, mozzarella, and fresh basil. All drizzled in a creamy lemon vinaigrette!
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.
Nutrition Information:
Yield: 8 Serving Size: 1 cupAmount Per Serving: Calories: 141Total Fat: 10.4gSaturated Fat: 38gCholesterol: 2.5mgSodium: 182mgCarbohydrates: 7.9gNet Carbohydrates: 3.9gFiber: 4gSugar: 3.8gProtein: 7.1g
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