Asparagus Avocado Medley Evonne Style

Name: Asparagus Avocado Medley Evonne Style
Total time: 60
Yield: 6
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

Recipe by evonnecpa from allrecipes.com

Lunch 60 Mins.

Ingredients

6 servings

•

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

Instructions

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.
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.