Lean + Green: Chilled Asparagus, Tomato and Fresh Mozzarella Salad

blanched asparagus, cherry tomatoes, mini mozzarella balls, fresh basil, balsamic vinegar

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 250 | Category: Gluten-Free, Keto, Vegetarian, Low-Calorie, Pescatarian, Low-Carb, Lean and Green | Allergens: Contains Milk (Mozzarella) | Excellent Source of: Protein, Vitamin A, Vitamin C |


Equipment:

  • - Chef's Knife
  • - Colander
  • - Medium Bowl
  • - Medium Saucepan

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Asparagus Pieces
  • - Caprese Salad

TK Table Talk:

Which TV family is most like your own?

What To Do:

Chilled Asparagus, Tomato and Fresh Mozzarella Salad - Step 1

1. Blanch Asparagus: Bring a medium saucepan of water to a boil. Add asparagus. Cook 4 to 5 minutes or until asparagus is crisp-tender. Drain, and plunge in an ice water bath to stop cooking.

Chilled Asparagus, Tomato and Fresh Mozzarella Salad - Step 2

2. Prep Ingredients: Halve tomatoes and mozzarella.

Chilled Asparagus, Tomato and Fresh Mozzarella Salad - Step 3

3. Finish Salad: Toss together asparagus, tomatoes, mozzarella and basil. Drizzle with vinegar and season with ¼ teaspoon each salt and pepper.

To Serve: Divide salad evenly between 2 bowls or plates.

Pro Tip:

Pro Tip: Have the ice water bath prepped before you cook the asparagus.

Pro Tip: Serve it warm! Sauté your tomatoes and asparagus until the tomatoes burst. Reduce heat to low, add cheese and cover until melted. Serve with a drizzle of balsamic and garnish with basil. DELICIOUS!

Pro Tip: Don't have asparagus? Stir in any of your favorite vegetables. We love broccoli, cauliflower or sliced sweet peppers!

Spice it Up!: Pretend you are on the island of Capri and add a pinch of dried oregano to the top of your salad.

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