This super healthy Asparagus Basil Salad is a not just nutritious, it’s a treat for the palate. Trust me, it’s delectable, especially right now using wonderfully ripe vegetables at peak season. I found this recipe in Sunset Magazine. Actually, I didn’t find it, our family friend Mrs. Rose found it and made it for Mr. Rose’s 75th birthday, a fabulous little gathering that the boys and I attended when we were in Davis, California visiting my folks a couple of weeks ago.
For those of you that commented on my last post, The Gluten Free Diet, about family and friends that don’t understand, accommodate or respect your dietary restrictions (or eating plan, as I prefer to say) Mrs. Rose made tons of gluten free food for us! And so, a yummy dinner was enjoyed by all.
- 1 lb asparagus, trimmed and halved
- 1 cup grape tomatoes, halved
- 1 ripe avocado, cut into cubes
- 1 cup sliced basil leaves
- ¼ cup olive oil
- 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- ½ teaspoon celtic sea salt
- ½ teaspoon pepper