Delicious Asparagus Salad with juicy tomatoes, creamy avocado, toasted almonds and boiled eggs. Tossed in super easy Dijon mustard and olive oil dressing, this warm asparagus salad is perfect for spring!
To make ahead: In a salad bowl add prepared asparagus, tomatoes, green onion and eggs. Refrigerate covered for up to 2 days. Make salad dressing and store in a glass jar with lid for up to 7 days. Olive oil in it will probably solidify, so place it in a bowl with hot water for 10 minutes. When ready to serve, dice avocado, toast almonds and combine all salad ingredients.
You can also keep toasted nuts in dry cool place for up to 1 week. If you store them in the fridge with other ingredients, almonds will lose the crunch. And diced avocado will turn brown.
Refrigerate leftovers covered for up to 24 hours.
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