Add cooked shrimp or chicken to make this meal more filling or to keep it vegetarian, serve with warmed crusty bread.
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
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.
Total Fat 16g
Diabetic Exchange: 2 vegetable, 1½ fat
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