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Asparagus, Avocado and Slow-Roasted Tomato Salad

Asparagus, Avocado and Slow-Roasted Tomato Salad

Avocados from Mexico

"This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette."
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Ingredients

servings 204 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.
  2. Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.
  3. In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.
  4. Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.
  5. To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads.

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Reviews

Read all reviews 8
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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 we...

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 ...

This recipe was great! My wife like it a lot.

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, ...

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!

Big hit at my house! I followed the recipe closely, except that 2-1/2 hours was too long to roast the tomatoes. I took them out after 2 hours and they were way more done than the picture. How...

I didn't make it exactly. I actually make it different every time. I usually use some sort of mix of cherry tomato, a whole avocado, mushrooms and asparagus. I either roast or microwave the ...