Asparagus Avocado Medley Evonne Style
(from cokerlj’s recipe box)
Looking for a new recipe for Easter. This was absolutely delicious! Everyone took some home with them!
Source: Internet / Facebook
Categories: Salads, Vegetables
Ingredients
- 1 pound fresh asparagus, trimmed and cut
- into 1 1/2 inch pieces **
- 4 tablespoons sugar
- 8 fresh mushrooms, sliced OR 1 small box sliced mushrooms
- 1 large avocado, peeled, pitted and cubed
- 1 zucchini, diced **
- 1 large tomato, seeded and chopped
- 1 red onion, sliced **
- 2 tablespoons lemon juice
- 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
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- 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.
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I used a calabacita squash which is like a zucchini squash. Much more flavorful.
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Red onions are very large so I cut into quarters then sliced.
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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.
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Toss asparagus, mushrooms, 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. (I prefer my Immersion blender.) Pour dressing over salad and toss again to coat. Cover salad and refrigerated. Right before serving, toss in Avocado.