Recipe: Asparagus Avocado Medley

Asparagus Avocado Medley


1 lb fresh asparagus, trimmed, cut 1/2 inch pieces
8 x fresh medium sized mushrooms, sliced
1 lrg ripe avocado, peeled, cubed
1 med zucchini, diced
1 lrg tomato, seeded and chopped
1 med red onion, sliced
2 tbl lemon juice
2 tbl olive or canola oil
1 tbl basalmic vinegar
1 tsp Dijon mustard
1 x clove garlic, minced
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper


Place asparagus and 2 tbsp water in microwave-safe dish. Cover and microwave on high for 3 to 6 minutes, or until tender-crisp, stirring once; drain and cool. In large bowl, combine asparagus, mushroom, avocado, zucchini, tomato, and onion; toss gently. Combine remaining ingredients in jar with a tight-fitting lid. Shake well to combine. Pour over the vegetables. Toss lightly to coat. Cover, and refrigerate until serving. Serve as a refreshing salad or side dish. Serves 7.