Asparagus Tomato and Basil Salad

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This salad features tomatoes and asparagus which are jazzed up with a light vinaigrette and fresh basil. Together these simple ingredients elevate this vegan salad into something memorable

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. Apple cider vinegar
  • 2 garlic cloves, minced
  • 1/2 tsp. Pure sea salt
  • 1/4 tsp. GF coarsely ground black pepper
  • Handful of fresh basil leaves
  • 1 1/2 lb. fresh young asparagus, snap of the dry ends
  • 8 oz. cherry tomatoes, halved
  • Instructions

  • In a small bowl mix olive oil, apple cider vinegar, garlic, salt, pepper and basil leaves. Set aside
  • Bring 1 inch salted water to a boil in a large skillet. Add asparagus in one layer. Cook for 2 minutes, if the asparagus is very thin cook only 1 minute. Plunge into ice bath, then drain. Cut asparagus in half
  • Gently combine asparagus and tomatoes with basil vinaigrette, taste and adjust seasoning if needed. Rest at room temperature for 1 hour before serving


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