Asparagus, Avocado and Slow-Roasted Tomato Salad Recipe -
Asparagus, Avocado and Slow-Roasted Tomato Salad Recipe

Asparagus, Avocado and Slow-Roasted Tomato Salad

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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 More Reviews

Apr 06, 2014

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

Apr 05, 2014

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!


7 Ratings

Sep 08, 2014

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.

May 27, 2014

What a refreshing and wonderful salad! Loved it. Fresh and delicious, Thank you!

Apr 03, 2014

Very good- left out the thyme and subbed white balsamic for the sherry vinegar. Nice flavors! Love a perfectly ripe avocado!

Feb 14, 2014

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


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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