Ingredients1 h servings 157 cals
- 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.
Per Serving: 157 calories; 11.7 g fat; 12.7 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 129 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a colorful, tasty alternative to a lettuce-based salad. With a nice mix of veggies and a lively vinaigrette, it will find a place on my table, often. I followed the recipe very closely...
This is a marvelous side. I served it with the Mango Chicken Piccata found on this website and a sweet potato. It was wonderful. The only change I made to this recipe was the addition of pine nu...
I rate the vegetable combination with 5 stars. So pretty, so healthy, and a good combination of crisp, tangy and mellow. But I didn't love the dressing. I found it to be too tart. I will mak...
This was great! I didn't have Dijon but yellow mustard worked just as well. I only had 1/2 purple onion also and I think that was enough.