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Asparagus Avocado Medley

Total Time

Prep/Total Time: 20 min.

Makes

7 servings

This pretty blend of garden-fresh vegetables and zesty herb dressing tastes as good as it looks! By microwaving the asparagus a bit before adding the other veggies, Patricia Alderete of Lowell, Indiana keeps cool in the kitchen.

Ingredients

  • 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 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

Directions

  1. Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 2-4 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. 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 Facts

1 cup: 122 calories, 9g fat (1g saturated fat), 0 cholesterol, 111mg sodium, 11g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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