Summer Asparagus, Corn And Tomato Salad Recipe

Name: Summer Asparagus, Corn And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Dressing; 1/4 cup olive oil; 2 teaspoons Dijon mustard; 2 teaspoons fresh lemon juice

Servings: persons

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
Dressing
1/4 cup olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice

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.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Summer Asparagus, Corn And Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Asparagus, Corn And Tomato Salad

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