Asparagus, Avocado and Slow-Roasted Tomato Salad

This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.

Asparagus, Avocado and Slow-Roasted Tomato Salad Ingredients

The following are the ingredients needed to make delicious Asparagus, Avocado and Slow-Roasted Tomato Salad for 8 servings:

  • 4 plum tomatoes
  • 7 tablespoons olive oil, divided
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 24 asparagus spears, trimmed
  • 1/4 cup thinly sliced scallions (green onions), green part only
  • 3 tablespoons sherry vinegar
  • 2 ripe Avocados from Mexico, halved and pitted

Asparagus, Avocado and Slow-Roasted Tomato Salad Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Asparagus, Avocado and Slow-Roasted Tomato Salad easily:

  1. 1 Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.
  2. 2 Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.
  3. 3 In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.
  4. 4 Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.
  5. 5 To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads.

Nutrition Facts

Per Serving: 204 calories; 19.3 grams of fat; 8.1 grams of carbohydrates; 2.5 grams of protein; 0 milligrams of cholesterol; 80 milligrams of sodium.

  1. Sep 30th 2018

    Delicious salad. I wanted the tomatoes to have a firmer texture to offset the avocado so didn't cook as long. I used 4 tablespoons of olive oil, and substituted thinly sliced shallots for ...

  2. Apr 14th 2016

    Big hit at my house! I followed the recipe closely, except that 2-1/2 hours was too long to roast the tomatoes. I took them out after 2 hours and they were way more done than the picture. ...

  3. Sep 5th 2015

    I didn't make it exactly. I actually make it different every time. I usually use some sort of mix of cherry tomato, a whole avocado, mushrooms and asparagus. I either roast or microwave ...

  4. Sep 8th 2014

    This was delicious, just...really satisfying. I literally ate huge platefuls of this, a meal in itself. I couldn't find sherry vinegar, so I went with rice vinegar instead. While that was go ...

  5. May 27th 2014

    What a refreshing and wonderful salad! Loved it. Fresh and delicious, Thank you!

  6. Apr 6th 2014

    I thought this was a different type of recipe to try for roasted vegetables. I have never roasted tomatoes in an oven for a long period of time and may do that again for another salad. When ...

  7. Apr 5th 2014

    My husband and I LOVED this recipe! I did use fresh thyme, because I had some in my herb garden that survived the winter here in Georgia. This salad was light, fresh and tasty. The perfect b ...

  8. Apr 3rd 2014

    Very good- left out the thyme and subbed white balsamic for the sherry vinegar. Nice flavors! Love a perfectly ripe avocado!

  9. Feb 14th 2014

    This recipe was great! My wife like it a lot.