Roasted Asparagus Salad with Tomatoes and Mozzarella
Servings: 8
Ingredients
- 1 pound asparagus , cut into 1" pieces and roasted
- ½ teaspoon garlic salt
- ¼ cup extra virgin olive oil
- 1 cup chopped zucchini
- 1 cup chopped cucumber
- 10 ounces grape tomatoes , halved
- 1 medium diced avocado
- ½ cup blueberries
- 8 ounces mozzarella, pearls or diced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil, plus extra for garnish
- salt and pepper , to taste
Instructions
- Preheat oven to 375
- Place the chopped asparagus in roasting pan, add garlic salt plus a tablespoon of extra virgin olive oil and shake to coat.
- Roast asparagus for about 10 minutes or until they are desired doneness by testing with a fork.
- Pour the asparagus with liquid into a large mixing bowl.
- Place the zucchini, cucumber, tomatoes, avocado, blueberries, mozzarella, lemon juice and basil in with the asparagus.
- Drizzle the remaining extra virgin olive oil over the asparagus mixture and toss to coat thoroughly.
- Start with about 1/4 teaspoon each of salt and pepper, mix in then adjust to taste.
Equipment
Nutrition
Serving: 1peopleCalories: 213kcalCarbohydrates: 9gProtein: 9gFat: 17gFiber: 4gNet Carbohydrates: 5g