Summer Asparagus, Corn and Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy. Ingredients:
1 lb fresh asparagus spear |
3 ears fresh corn, shucked |
2 pints cherry tomatoes or 2 pints grape tomatoes |
1/4 cup fresh basil, sliced |
1 large ripe avocado |
1/4 cup gorgonzola |
1/4 cup olive oil |
2 teaspoons dijon mustard |
2 teaspoons fresh lemon juice |
Directions:
1. Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
2. Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
3. Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
4. Top with avocado and crumbled cheese right before serving.
5. These ingredients need not be exact. Add or subract to your liking.
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