INGREDIENTS
1 lb
asparagus, trimmed and cut in half
4 cups
halved cherry tomatoes
1
ripe avocado, cut into cubes
1 cup
Bocconcini Mozzarella, drained
1/2 cup
packed basil leaves, sliced
1/4 cup
extra-virgin olive oil
2 tsp
lemon juice
2 tsp
Dijon mustard
1/4 tsp
salt
1/4 tsp
pepper