Asparagus Avocado Medley Evonne Style
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
64
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Water1 large
Tomato (seeded and chopped)2 tbsps
Lemon Juice2 tbsps
Olive Oil1 tbsp
Balsamic Vinegar1 tsp
Dijon Mustard1 clove
Garlic (minced)1 tsp
Dried Basil1 tsp
Dried Thyme1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir
2
Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes
3
Drain and cool
4
Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl
5
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
6
Pour dressing over salad and toss again to coat
7
Cover salad and refrigerate until serving time