Description
A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.
Ingredients
- 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
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr
Servings: 6