Asparagus Avocado Medley Evonne Style

A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.

INGRIDIENT

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces

2 tablespoons water

8 fresh mushrooms, sliced

1 large avocado - peeled, pitted, and cubed

1 zucchini, diced

1 large tomato, seeded and chopped

1 red onion, sliced

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

½ teaspoon dried basil

½ teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon ground black pepper

DIRECTION

Step: 1

Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.

Step: 2

Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

NUTRITION FACT

Per Serving: 157 calories; protein 4.2g; carbohydrates 12.7g; fat 11.7g; sodium 129.1mg.

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