Asparagus, Tomato, and Avocado Salad

Yay! My first real post and first pinterest PhD project. So, my household is currently gluten, dairy, nut free. My little 5 month old is allergic to something in my milk and we’re trying to figure it out. It sort of sucks, but this face is worth it.


I just added soy back in – never been so happy to be able to eat soy. I love to cook (and think I’m decent at it) so it’s been a fun project to try to find recipes that fit my diet and sound good to hubby. We are currently trying to save money for a mudroom remodel (that I will blog about when it approaches) so I try to plan meals around what’s on sale. Steaks were 1/2 off at the local organic store and Scott loves steak (me, not so much) so he was having that, I was having salmon and we needed a side dish. This week, asparagus was .99 a pound. So, off to pinterest to find an asparagus side dish. I found this – asparagus, tomato and avocado salad from something sweet something salty.


Looks delicious and healthy! Here is the recipe I used. (I’m really bad about measuring, but I’m trying to be better)

1/2 a bunch of asparagus

1 avocado

1 pint cherry or grape tomatoes


1/4 cup Olive oil

2 tsp dijon mustard

Dash of white wine vinegar (recipe called for red wine, but that wasn’t one of the 15 vinegars we have in our pantry and I refused to buy another one)

Salt and pepper to taste.


The original recipe included a really neat trick that worked great! After washing the asparagus, bend one spear until it snaps an inch or two from the stem end. Use this as a measure for cutting the rest of your spears. I didn’t have any of the stringy pieces – do it!


After asparagus is cut, Cover the bottom of a medium skillet with water and bring to a boil. Once it’s boiling, add the asparagus and cover for 3-5 minutes until cooked but still firm. It took me 4 minutes but I probably could have taken them out at 3. Put the asparagus into a pan of cold water to stop the cooking. One it’s cooled, dry and cut into desired size pieces

Wash and cut the tomatoes (or leave them whole). Cut the avocado into desired size as well.

Mix asparagus, tomatoes, avocado in a bowl

Whisk the dressing ingredients together, taste until you like it, then mix in with the veggies. It makes a good amount of dressing so don’t add all the dressing at once. Taste…taste again…taste again and again until the rest of dinner is ready, just because it’s yummy.


Scott and I really liked this and will have it again. We found it made too much dressing, so we saved the rest for another night. Scott ate this with a rosemary garlic steak and I had my favorite salmon recipe (  I substitute sesame oil for the oil in that recipe. I also take the extra marinade and reduce it to make a glaze. It’s always a hit. Because we like veggies, we also had some grilled eggplant (diced and tossed with olive oil. garlic salt, crushed red pepper and grilled in a grill basket). So, here’s the end result of our delicious dinner. Definitely a winner!