Name: Fresh Asparagus and Avocado Salad
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

Ingredients

Units Scale

1 pound fresh asparagus, trimmed and cut into 1 1/2-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
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

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Instructions

Place asparagus and two tablespoons of 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.
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.

Nutrition

Calories: 214
Sodium: 195 mg
Fat: 16 g
Saturated Fat: 2 g
Carbohydrates: 20 g
Fiber: 7 g
Protein: 7 g
Cholesterol: 0 mg