Recipe Name: Cherry Tomato and Asparagus Salad
Story: I was pregnant with Alexander and all of a sudden, in the second trimester, meat started to make me feel nauseous. Couldn't even stand the smell of it. This is a very simple recipe that I came across while searching for more options with vegetables. Asparagus can be substituted with green beans. We've had it with feta and goat cheese, either one is great.
Years you've been making it: Since 2018
Submitted by: Vilma
Ingredients:
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
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Directions:
Step 1: Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
Step 2: Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
Notes: Don't omit the basil leaves. This simple herb takes this salad to another level and is just amazing with tomatoes.
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