Go Back
–+ servings
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
Print Pin Recipe

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
Did you make this recipe?Please leave a star rating and review below!