Asparagus Avocado Medley Recipe
Servings: 7
Ingredients
- 1 lb fresh asparagus, trimmed, cut 1/2 inch pcs
- 8 x fresh medium sized mushrooms, sliced
- 1 lrg ripe avocado, peeled, cubed
- 1 med zucchini, diced
- 1 lrg tomato, seeded and minced
- 1 med red onion, sliced
- 2 Tbsp. lemon juice
- 2 Tbsp. olive or possibly canola oil
- 1 Tbsp. basalmic vinegar
- 1 tsp Dijon mustard
- 1 x clove garlic, chopped
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Directions
- Place asparagus and 2 tbsp water in microwave-safe dish. Cover and microwave on high for 3 to 6 min, or possibly till tender-crisp, stirring once; drain and cold.
- 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 salad. Toss lightly to coat. Cover, and chill till serving.
- Serves 7.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 7 servings | |
| Calories 87 | |
| Calories from Fat 56 | 64% |
| Total Fat 6.21g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 361mg | 10% |
| Total Carbs 7.39g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.5g | 2% |
| Protein 2.43g | 4% |
