Recipe by Avocados from Mexico
"This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette."
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olive oil, divided
dried thyme leaves
ground black pepper, divided
asparagus spears, trimmed
thinly sliced scallions (green onions), green part only
ripe Avocados from Mexico, halved and pitted
I thought this was a different type of recipe to try for roasted vegetables. I have never roasted tomatoes in an oven for a long period of time and may do that again for another salad. When I went to make it I then realized the tomatoes needed to roast for a full 2.5 hours. I planned to make this at lunch time and decided to put them under the broiler on low, on a foil lined sheet sprayed with some PAM. It took 45 minutes, instead, with the rack placed in the middle of the oven. They still got a nice slow roast. I followed the rest of the recipe exactly just reducing the green onion some and subbing red wine vinegar, because my grocer did not carry the sherry vinegar. That seemed to work fine. Personally, I know this recipe is all about the avocados presenting, but I kind of liked it all stirred up. I thought the other vegetables picked up some of the flavors from the tomatoes which I really liked. That is how I served it after taking the photo. This does take a little time to prepare with 3 separate components, but I like the mix of 3 vegetables anyhow in the dish. ty
My husband and I LOVED this recipe! I did use fresh thyme, because I had some in my herb garden that survived the winter here in Georgia. This salad was light, fresh and tasty. The perfect bite was when I had a bit of everything on my fork - asparagus, tomato, avocado and scallion. DELICIOUS! I will be making this one over and over again! Thanks Avocados from Mexico for the great recipe!
This was delicious, just...really satisfying. I literally ate huge platefuls of this, a meal in itself. I couldn't find sherry vinegar, so I went with rice vinegar instead. While that was good, it was a bit bland (possibly bc I chose a poor substitute!), I've made better oil/vinegar dressings before. So I only used it once and then switched to a more flavorful vinaigrette.
What a refreshing and wonderful salad! Loved it. Fresh and delicious, Thank you!
Very good- left out the thyme and subbed white balsamic for the sherry vinegar. Nice flavors! Love a perfectly ripe avocado!
This recipe was great! My wife like it a lot.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus, Avocado and Slow-Roasted Tomato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
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