SEARCH
More 1 Photos

Asparagus Avocado Medley Evonne Style Recipe

Recipe by: evonnecpa

"A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook10 m
  • Ready In1 h
  • 1Place 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.
  • 2Toss 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.
Ingredients
  • 6 servings
  • 157 cals
  • 1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
  • 2 tablespoons water
  • 8 fresh mushrooms, sliced
  • 1 large avocado - peeled, pitted, and cubed
  • 1 zucchini, diced
  • 1 large tomato, seeded and chopped
  • 1 red onion, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    157
    8%
  • Fat:
    11.7
    18%
  • Carbs:
    12.7
    4%
  • Protein:
    4.2
    8%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like