Asparagus Basil Salad with Salmon

This was a wonderful light salad that can be made any time of the year!
I decided to add some of the leftover Salmon, from the other night (Salmon with Pistachio Salsa), to this to give it more flavor and some protein for lunch.
You could also add chicken or serve with some other meat of your choice.



Ingredients

1 bunch Asparagus (ends snapped off, cut in half and bottom section halved lengthwise)
1 Cup Grape Tomatoes, halved
OR
1 Cup Tomatoes, diced
1 Cup Basil leaves, sliced/chopped
1 Avocado, diced
1/8 Cup Olive Oil
1/2 Lemon, juiced
2 tsp Dijon Mustard
1 tsp Salt
1/2 tsp Pepper
6 oz Salmon, cooked and flacked (Optional)

Directions

Snap the ends off the Asparagus.
*If you hold the bottom of the stalk and near the middle, and wiggle the stock, the Asparagus will break off in the natural place.  This will ensure you are not eating the too woody end, but also not cutting off too much.
Cut the snapped Asparagus in half, so that there is a top and bottom piece.  Then cut the bottom piece in half lengthwise.

In a large pan, cover the bottom with water and bring to a simmer.  Add the Asparagus and cover for 5 minutes or until the Asparagus is al dente.

Remove Asparagus from pan and put in a large bow.  Add remaining ingredients and mix well.
Serve warm, because of Asparagus, or place in refrigerator and cool.

Thanks to Elana's Pantry for this recipe!  Changes have been made to the original recipe by Halie Casey.