It’s simple, healthy and yummy. Nothing beats asparagus season (April is prime time). Their is no reason you need to have a boring green salad when you can have this.

Avocado, Tomato & Asparagus Salad
Serves 8
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 1 bunch of organic asparagus
  2. 1 basket of organic cherry tomatoes
  3. 1-2 avocados
  4. 4 shallot bulbs
  5. 1 bunch green onions
  6. olive oil
  7. dijon
  8. honey
  9. lime
  10. salt & pepper
  1. Lightly boil asparagus in a saute pan. Once water is boiled, add asparagus for approx 5 minutes. You want the asparagus to still be crunchy but cooked a little. The amount of time needed depends on the size of the asparagus so stay close by and test it. Remove asparagus from water and heat and place on a chopping block to cool off (or you can place it in the fridge for 10 minutes).
  2. Slice shallots and saute them in a little olive oil until crispy-ish but not burnt.
  3. Wash and chop all cherry tomatoes in half
  4. Wash and slice green onions into thin-ish slices
  5. Slice avocados into bunches
  6. Slice the asparagus into 2 inch pieces
  7. Put everything into 1 bowl and add dressing
  8. Dressing: 4 tbls olive oil
  9. 1 tsp dijon
  10. 2 tsp honey
  11. juice of 1 lime
  12. 1/2 tsp salt & pepper
  13. whisk & adjust amounts from your taste preferences
Organic Lulula