Sunday, December 28, 2014


I was thinking about some recipes over the these holidays to make ahead prior to the supper meal in order to pace myself and to ease the load of trying to have everything ready at once to serve.  This asparagus salad can be made during the afternoon.  I cooked the asparagus and added all of the chopped vegetables but didn't add the dressing until the salad was ready to be served.  I covered the salad with plastic wrap and placed it in the fridge for the few hours before supper.  It is a great salad and is an option to consider if you are looking for a non-lettuce option.

Asparagus added to medium size pot.

Before the salad was mixed, the peppers, tomatoes and avocado are layered over the asparagus.

2 lbs asparagus, trimmed and chopped into small chunks
1 to 1/2 cups halved cherry or grape tomatoes
1 coloured pepper, seeded and chopped
1 ripe avocado, cut into cubes
1/4 cup extra-virgin olive oil
2 tsp lemon juice
1 tsp Dijon mustard
salt and pepper to taste

Add asparagus to a pot of water and boil for about two minutes.  Drain and rinse with cold water.  Into a large serving bowl, add asparagus with remaining ingredients and combine to mix the vegetables with the dressing.  Serves 6.

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