Asparagus Avocado Medley Evonne Style recipe
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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
Nutrition Info
- 157.2 caloriescarbohydrate: 12.7 gcholesterol: : -fat: 11.7 gfiber: 6 gprotein: 4.2 gsaturatedFat: 1.7 gservingSize: -sodium: 129.1 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Asparagus Avocado Medley Evonne Style
Directions
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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.