Roasted Asparagus and Spinach Salad with Avocado


  • 8 oz. asparagus, trimmed of any thick, woody sections
  • 1/2 tablespoon olive oil
  • Salt and pepper to taste
  • 8 oz. washed, dried, trimmed baby spinach
  • ¾ cup cherry tomatoes, cut into halves or quarters
  • ½ cup diced red onion
  • 1 tablespoon chopped fresh basil
  • 1 avocado
  • 1/3-to-1/2 cup balsamic vinaigrette, or dressing of your choice


  1. Preheat oven to 400 degrees.
  2. Toss asparagus in olive oil and season with salt and pepper to taste.
  3. Place on prepared baking sheet in a single layer and roast for 10-15 minutes until asparagus begins to take on color and is done to your liking.
  4. In a medium-sized mixing bowl, combine spinach, tomatoes, red onion and basil. Add dressing and toss to coat.
  5. Divide tossed salad onto desired number of plates and top with roasted asparagus and avocado, cut to your preference.

Prep time: 15 mins.
Cook time: 10-15 mins.
Serves: 4 as a starter salad, 2 as an entrée

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