1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon celtic sea salt
½ teaspoon pepper
Preparation
Steam asparagus for 5-7 minutes until fork tender
Place asparagus, tomatoes, avocado and basil in a large bowl
Stir in olive oil, lemon juice and mustard
Sprinkle with salt and pepper
Serve
