Saturday, May 8, 2010

Asparagus Avocado Medley

1 pound fresh asparagus, trimmed and cut into 1 ½ 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 T lemon juice
2 T olive oil
1 T balsamic vinegar
1 t Dijon mustard
1 garlic clove, minced
½ t dried basil
½ t dried thyme
¼ t salt
¼ t pepper
Place asparagus and 2 T 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.

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