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

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

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

  3. 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.

  4. 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.

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