Avocado Recipe « Asparagus Avocado Medley Evonne Style

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

Ingredients

• 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

Cooking Directions

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.
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 Facts

• calories157.2
• carbohydrateContent12.7 g
• fatContent11.7 g
• fiberContent6 g
• proteinContent4.2 g
• saturatedFatContent1.7 g
• sodiumContent129.1 mg
• sugarContent4.5 g