Recipes Asparagus Avocado Medley 4.7 (58) 46 Reviews 2 Photos 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. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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 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. 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. I Made It Print