Fresh Asparagus and Avocado Salad

Fresh Asparagus and Avocado Salad

Add cooked shrimp or chicken to make this meal more filling or to keep it vegetarian, serve with warmed crusty bread.

Ingredients:

1 pound fresh asparagus, trimmed and cut into 1½ 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 fresh lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper

Directions:

1. Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 3 to 6 minutes or until crisp-tender, stirring once; drain and cool.

2. In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato, and onion; toss gently.

3. 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.

Serves 4 

Per serving
Calories 214
Total Fat 16g
Sat 2g
Protein 7g
Carb 20g
Fiber 7g
Cholesterol 0mg
Sodium 195mg

Diabetic Exchange: 2 vegetable, 1½ fat

 

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