Reviewed: Apr. 15, 2012

This is so good! I made it two nights in a row. I don't microwave anything unless I have to, so I boiled the sliced asparagus for a couple of minutes then cooled on ice water. I used ground thyme and remembered from another recipe that it is much STRONGER than dried so I cut that down to 1/8 of a tsp and added a touch more basalmic, YUM!

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LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

Reviewed: Mar. 16, 2012

I was surprised how much I liked this! The dressing is just the right amount. I followed one suggestion to blanch the asparagus for 20 seconds, rather than microwave, and found that worked well.

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Jen and John

Reviewed: Feb. 19, 2012

Loved it!

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Eliazar

Reviewed: Jan. 27, 2012

I am not a huge fan of raw vegetables so I decided to try this by cooking the onion and garlic (from the dressing mixture) in olive oil and then threw in the zucchini, mushrooms and asparagus. I poured the warm veggies into a bowl and stirred in the cold avocado and tomato, then poured the dressing over all of it. I have to admit, with my little cooking expertise, it was delicious. I will make it again like this.

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newtocooking

Living In: Riverside, California, USA

Reviewed: Jan. 14, 2012

This recipe is wonderful to have in your favorites - so easy, so pretty and great tasting. I blanched the asparagus and chilled quicy rather than microwaving.

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Reviewed: Jan. 12, 2012

No flavor. Had to add extra vinegar and salt to eat it. Not a keeper - sorry

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ToybobMama11

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 2, 2012

This was great! My husband loved it. Next time I would double the recipe because it didn't make that much for leftovers.

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Jen

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Hartford, Connecticut, USA

Reviewed: Nov. 13, 2011

This salad was fantastic. I actually had everything on hand and am so glad I tried this recipe. I will definitely make this again and will have fun altering it with other veggies and seasonings. The only thing I changed was, grilling the asparagus, mushrooms,and zucchini(that I cut in long planks and diced once I took them off of the grill pan) and I threw some green onions on the grill pan as well. We served this with chilled boiled shrimp and called it dinner. We had the leftovers this morning with placed eggs. Even better the next day!!! I took them off of the grill pan) and threw some green onions on the grill pan as well. Oh it was devine! We added some boiled shrimp and called it dinner. We had leftovers the next morning with poached eggs. Even better the next day!!

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Gwen K

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 31, 2011

We didn't have zucchini on hand, so we went without, and this was still a great salad. We used the leftovers to make omelets the next morning, and they were fantastic! Thanks!!!

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