Summer Asparagus, Corn and Tomato Salad

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READY IN: 22mins
Recipe by scwheeler24

So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy.

Ingredients Nutrition


  1. Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
  2. Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
  3. Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
  4. Top with avocado and crumbled cheese right before serving.
  5. These ingredients need not be exact. Add or subract to your liking.

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