Summer days are meant for salads like this cold one featuring asparagus.

By JULIE BRINKLEY

Summer is the perfect time to make a meal out of salad.

And this recipe for cold asparagus salad is full of delicious crunch and savory dressing

HERE’S WHAT YOU NEED

1 pound asparagus

3 cups halved cherry tomatoes

1 ripe avocado, cut into cubes

1 cup mozzarella drained

¼ cup basil leaves cut

¼ cup extra virgin olive oil

2 tsp. lemon juice

1 tsp. Dijon mustard

¼ tsp. salt

¼ tsp. pepper

HOW TO MAKE IT

Boil chopped asparagus in salted water for 90 seconds; plunge into ice bath to stop cooking. (Do not overcook.)

Add asparagus, tomatoes, avocado, mozzarella and basil into large bowl.

In small dish whisk oil, lemon juice, mustard, salt and pepper.

Drizzle dressing over salad and toss just before serving!