Categories: Salads, Vegetables

Ingredients

• 1 pound fresh asparagus, trimmed and cut
• into 1 1/2 inch pieces **
• 2 tablespoons sugar **
• 8 fresh mushrooms, sliced
• 1 large avocado, peeled, pitted and cubed
• 1 zucchini, diced **
• 1 large tomato, seeded and chopped
• 1 red onion, sliced **
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. • Notes: In order to trim asparagus, hold each one at the ends and bend the asparagus in half. It will snap into 2 parts. Throw out the bottom part as it will be too tough.

2. I used more than twice as much sugar as called for.

3. I used a calabacita squash which is like a zucchini squash. Much more flavorful.

4. Red onions are very large so I cut into quarters then sliced.

5. I tripled the amount of dressing and 1 1/2 timed the amount of vegetables for the salad

6. Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2-3 more minutes. Drain and cool.

7. Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerated until serving time.

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