Asparagus Avocado Medley Evonne Style recipe

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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

Nutrition Info

157.2 calories
carbohydrate: 12.7 g
cholesterol: : -
fat: 11.7 g
fiber: 6 g
protein: 4.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 129.1 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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