Asparagus Avocado Medley Evonne Style |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
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.
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