Carrie Minns: Cherry Tomato and Asparagus Salad

Cherry Tomato and Asparagus (Chick) Salad
Adapted from Sunset, June 2010

This recipe received rave reviews, although, truth be told, it definitely seemed to hit a chord with the women in the group a bit more than the men.  A chick salad, perhaps?  Head on out to your local produce stand and make this up. You won't be disappointed.


  • 1 lb asparagus, trimmed and cut into thirds
  • 3 cups halved cherry tomatoes (6 c in original recipe)
  • 1/2 cup gorgonzola cheese
  • 1 ripe avocado, cut into cubes
  • 1/2 cup sliced basil leaves (1 c in original recipe)
  • 1/4 cup extra-virgin olive oil
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1/2 tsp each kosher salt and pepper

Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

In a small bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper.

In a large bowl, combine your asparagus, tomatoes, cheese, avocado and basil. Gently stir in your dressing to coat your vegetables evenly. Then, eat up. This colorful little number is best eaten soon after making. Not so good for breakfast the next day. Chicks dig it.


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