Asparagus Avocado Medley Recipe

Asparagus Avocado Medley Recipe

  • 1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
  • 8 fresh mushrooms, sliced
  • 1 large ripe avocado, peeled and cubed
  • 1 medium zucchini, diced
  • 1 large tomato, seeded and chopped
  • 1 medium red onion, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive or canola oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place asparagus and 2 tablespoons water in a microwave-safe dish. 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; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.
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