Asparagus Avocado Medley

4.7
(58)

This pretty blend of garden-fresh vegetables and zesty herb dressing tastes as good as it looks! By microwaving the asparagus a bit before adding the other veggies, Patricia Alderete of Lowell, Indiana keeps cool in the kitchen.

2
2
Prep Time:
20 mins
Total Time:
20 mins
Servings:
7
Yield:
7 servings

Ingredients

  • 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

  • ½ teaspoon dried basil

  • ½ teaspoon dried thyme

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

Directions

  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.

Tips

This recipe was tested with an 850-watt microwave.

Nutritional Analysis: One serving (1 cup) equals 122 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 111 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.