SUMMER ASPARAGUS, CORN AND TOMATO SALAD

Summer Asparagus, Corn and Tomato Salad image

Provided by scwheeler24

Categories Corn

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb fresh asparagus spear
3 ears fresh corn, shucked
2 pints cherry tomatoes or 2 pints grape tomatoes
1/4 cup fresh basil, sliced
1 large ripe avocado
1/4 cup gorgonzola
1/4 cup olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice

Steps:

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.
Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
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.
Top with avocado and crumbled cheese right before serving.
These ingredients need not be exact. Add or subract to your liking.

Nutrition Facts : Calories 238.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 4.2, Sodium 122.8, Carbohydrate 19.3, Fiber 6.7, Sugar 5.4, Protein 6.3