Heirloom Tomato and Asparagus Salad

Hi!

How you all doing?

It’s probably no surprise but let me tell you, it’s hot AF out here in the Mid-Pacific. I swear, the older I get, the more and more I crave the cooler months between November and March out here in Hawaii.

Almost there. I seriously CANNOT wait!

So, I’m assuming that most of you are pretty over meal prepping these days and even worse, having to heat up an oven? Am I right?

So guess what?! I have a perfect dish for you!

This deconstructed salad is quick, nutritious, full of fiber, has strong crave-worthy flavors and it even looks, kinda fancy. I’ll be making this several times a week now for sure. I mean, you really gotta take advantage of those amazing late summer tomatoes right now right?

Heirloom Tomato and Asparagus Salad

*This can make an individual plate for yourself ( like pictured ) or supersize it for a group.

• 1 large thickly sliced Heirloom tomato ( regular tomatoes are fine but make sure they are perfectly ripe )

• 1/4 large sweet onion ( Like a Maui Onion ), shaved

• 1 large handful of arugula

• 1/2 cup jarred or canned heart of palm, drained and sliced

• 1/4 cup mixed olives. I love the olives with the pits still intact at the olive bar at Wholefoods.

• 1/3 of a bundle of fresh asparagus ( don’t forget to snap off the tough ends )

Aioli

• 2 Tbs Veganaise + 2 Tbs Dijon mustard mixed with 2 tsp fresh lemon juice.

To Prep Salad

*For the asparagus - bring salted water to a boil and blanch trimmed asparagus for 30 seconds. Drain and then immediately dunk in a dish of icy water to stop the cooking.

*Slice tomato and heart of palm then arrange on a plate with the blanched asparagus and the olives. Add a handful of arugula, top tomatoes with shaved sweet onion, then sprinkle on flaky salt ( like Maldon’s ) and cracked pepper. Sometimes I add a little ( aged) balsamic vinegar to the thick tomato slices, but this is definitely optional.

*Serve with aioli for dipping!