Asparagus, Avocado, Basil Salad

My friend Christina brought this salad to a party last weekend and I begged for the recipe.  It’s just so good!  She made the paleo diet version (no quinoa), but I added the quinoa to make it a bit more substantial (for a light lunch)– either way it’s quite tasty.

 

Ingredients

• 1 lb asparagus, trimmed and cut into 1-inch (or so) pieces
• 1 cup grape tomatoes, halved lengthwise
• 1 ripe avocado, cut into cubes
• 1 cup basil leaves
• 1/4 cup olive oil
• 2 tsp lemon juice
• 2 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/3 cup quinoa (optional)
• mint leaves, handful (optional)

Directions

1. Cook the quinoa as per package directions (I like the pasta-type method, pot of boiling water, 15 minutes, drain and done).  Set aside to cool (spread on a baking sheet).
2. Steam asparagus for 5 to 7 minutes.  Set aside to cool.
3. Mix together in a large bowl all the ingredients.  Enjoy!