This Asparagus Caprese Salad is loaded with flavor and drizzled in a creamy lemon basil vinaigrette! This is the perfect low carb salad or side dish!

Salads get a bad reputation for being boring. I totally get it. How many dull garden salads have you had in your lifetime? This salad is the exact opposite. It is not a traditional lettuce based salad. Instead, it features tender asparagus, ripe tomatoes and avocado. This is the perfect vegetarian main dish or summer side! 

What ingredients do you need for Asparagus Caprese Salad?

• Asparagus
• Cherry tomatoes
• Avocado
• Bocconcini Mozzarella
• Basil leaves
• Olive oil
• Lemon juice
• Dijon mustard
• Spices: salt and pepper

How do you make Asparagus Caprese Salad?

1. Boil asparagus in a large pot of salted water for 1 1/2 minutes, or until fork tender. Be careful not to overcook!
2. Drain and rinse with cold water.
3. Add the asparagus, tomatoes, avocados and mozzarella into a large bowl.
4. In a small bowl or mixing cup combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.
5. Toss to coat. 

What can I serve with Asparagus Caprese Salad?

This is an excellent all purpose salad, it pairs well with so many things. Because of the lemon basil vinaigrette I often pair this with seafood because the lemon compliments it so well. This Salmon with Jalapeno Lime Butter is great because while the flavors are different they pair well together. Some other options include:

• Parmesan and Pecan Crusted Halibut
• Crispy Salmon Patties
• Garlic Butter Salmon and Broccoli Sheet Pan

How long does Asparagus Caprese Salad last?

This salad is best eaten fresh.  However, you can make it as far as 24 hours in advance, just do not add the avocado until right before serving so it does not brown. I find beyond 24 hours the texture of the vegetables soften too much for my liking. 

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Asparagus Caprese Salad

Yield: 8

This Asparagus Caprese Salad is loaded with flavor and drizzled in a creamy lemon basil vinaigrette! This is the perfect low carb salad or side dish!

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Ingredients

• 1 pound asparagus, trimmed and cut in half
• 3 cups halved cherry tomatoes
• 1 ripe avocado, cut into cubes
• 1 cup Bocconcini Mozzarella, drained
• 1/4 cup packed basil leaves, sliced
• 1/4 cup extra-virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Boil asparagus in a large pot of salted water for 1 1/2 minutes, or until fork tender. Be careful not to overcook!
2. Drain and rinse with cold water.
3. Add the asparagus, tomatoes, avocados and mozzarella into a large bowl.
4. In a small bowl or mixing cup combine the basil, oil, lemon juice, mustard and salt and pepper. Mix well until everything is combined and pour over salad ingredients.
5. Toss to coat.

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 141Total Fat: 10.3gSodium: 182mgCarbohydrates: 4.9gFiber: 4gSugar: 3.8gProtein: 7.1g