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Asparagus Avocado Medley

Asparagus Avocado Medley
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.
7 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 8 medium 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 oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place asparagus and 2 tablespoons water in a microwave-safe dish.
  • Cover and microwave on high for 2-4 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. Yield: 7
  • servings.
© Taste of Home 2012

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Asparagus Avocado Medley (continued)

Nutrition Facts: 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.
© Taste of Home 2012