Asparagus, Avocado and Slow-Roasted Tomato Salad

Asparagus, Avocado and Slow-Roasted Tomato Salad

6

"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
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Original recipe yields 8 servings

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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

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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.

Reviews

6

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 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!

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