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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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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. Yield: 7 servings.
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