Name: Bocconcini, tomato salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound (450 mL) asparagus, cut in 1-inch bite-size pieces; 2 cups (500 mL) grape tomatoes, halved; 2 cups (500 mL) mini bocconcini, halved; 1 avocado, pitted, and diced; Chickpeas, about half a can, rinsed and drained; Salad greens; 2-3 Tbsp (30 mL to 45 mL) olive oil; 1 Tbsp (15 mL) white wine vinegar; 1 tsp (5 mL) lemon juice; 1 Tbsp (15 mL) Dijon mustard; Salt, pepper

Bocconcini, tomato salad

Cuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 pound (450 mL) asparagus, cut in 1-inch bite-size pieces
2 cups (500 mL) grape tomatoes, halved
2 cups (500 mL) mini bocconcini, halved
1 avocado, pitted, and diced
Chickpeas, about half a can, rinsed and drained
Salad greens
For the dressing
2-3 Tbsp (30 mL to 45 mL) olive oil
1 Tbsp (15 mL) white wine vinegar
1 tsp (5 mL) lemon juice
1 Tbsp (15 mL) Dijon mustard
Salt, pepper

Directions

Steam the asparagus over boiling water until done to desired bite-ability. Let cool.
While the asparagus is steaming, halve the tomatoes and cheese. Place in medium-size bowl.
Make the dressing: Whisk together the oil, vinegar, juice, mustard, salt and pepper. The amounts are all to taste. Add more vinegar if that’s to your liking. Drop the mustard, if it’s not.
Add the cooled asparagus to the bowl with tomatos and boccincini, avocado and chickpeas. Toss with dressing and serve over a bed of your favorite salad greens.