Asparagus Avocado Medley Evonne Style

Asparagus Avocado Medley Evonne Style

by Julio Saez 6 months ago
4.6 (5)
10 minutes
157.2 kcal
12.7 g carbs
Description

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
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Directions
  1. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 157.2 kcal
carbohydrates: 12.7 g
protein: 4.2 g
saturated fat: 1.7 g
sodium: 129.1 mg
fiber: 6 g
sugar: 4.5 g