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Asparagus Avocado Medley

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 or canola oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

Printed from tasteofhome.com Oct 11, 2008

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Asparagus Avocado Medley cont.

1/4 teaspoon salt
1/4 teaspoon pepper

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.