An incredible salad: asparagus bringing the freshness of spring, avocados donating their creamy calories, with some fresh sweet-and-tart cherry tomatoes to boot.
Ingredients
1 bunch asparagus
1 ripe avocado
1 cup cherry tomatoes
1/3 cup balsamic vinegar
8-10 fresh mozzarella balls
1 tbsp extra virgin olive oil
salt
black pepper
Preparation
Preheat an oven to 400 F. Clean the asparagus and spray lightly with olive oil. Season with salt and black pepper. Roast until slightly cooked, but still holds a firm texture. Remove from oven and cut into 1-inch pieces.
Cut the avocado in half and dice in its skin. Remove into a bowl.
Add the cherry tomatoes washed and cut in half. Add the asparagus and the cheese balls. Shake the balsamic with the olive oil. Drizzle onto salad and toss once. Serve immediately.
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