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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 7 |
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They note that they used a 850 watt microwave and the diabetic exchanges are 2 vegetables and 1 1/2 fat. Ingredients:
1 lb asparagus (fresh trimmed and cut into 1 1/2 inch pieces) |
8 mushrooms (medium sliced) |
1 avocado (large tipe peeled and cubed) |
1 zucchini (medium diced) |
1 tomato (large seeded and chopped) |
1 red onion (medium sliced) |
2 tablespoons lemon juice |
2 tablespoons olive oil (or canola oil) |
1 tablespoon balsamic vinegar |
1 teaspoon dijon mustard |
1 garlic clove (minced) |
1/2 teaspoon basil (dried) |
1/2 teaspoon thyme (dried) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place asparagus and 2 tablespoons water in a microwave safe dish and cover and microwave on high for 3-6 minutes or until crisp-tender stirring once, drain and cool.
2. In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion and toss gently.
3. In a jar with a tight fiting lid, combine the remaining ingredients; and shake well and then pour over salad and toss gently to coat.
4. Cover and refrigerate until serving.
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