Tomato and Asparagus Salad with Caper Vinaigrette

Blanch asparagus then toss with tomatoes in a balsamic caper vinaigrette and fresh herbs for a quick vegetarian starter.

Vegetarian Healthy Quick Appetiser Salad

Estimated Nutrition

Calories

315.4

kcal / serving

315.4 kcal total

Carbs

14.8g

per serving

14.8 g total

Fat

28.1g

per serving

28.1 g total

Protein

5.2g

per serving

5.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped

tbsp

Basil

chopped

OilsFats

Olive Oil

Vegetables

0.5

bunch

Asparagus

ends trimmed off

Caper

chopped

150

Tomato

halved

Method

Pour the vinaigrette over the vegetables and garnish with chopped parsley and basil.

Bring a saucepan of water to a boil.

Boil the asparagus for 2 to 3 minutes.

Immerse the asparagus in cold water for one minute, then drain.

Whisk balsamic vinegar and olive oil in a bowl.

Season the dressing with salt and pepper and stir in the capers.

Combine asparagus and tomatoes in a serving bowl.