Asparagus Avocado Medley Evonne Style Recipe - Allrecipes.com
Asparagus Avocado Medley Evonne Style Recipe
  • READY IN 1 hr

Asparagus Avocado Medley Evonne Style

Recipe by  

"A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    1 hr

Directions

  1. 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 to 3 more minutes. Drain and cool.
  2. 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 refrigerate until serving time.
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Reviews More Reviews

Jan 25, 2015

This is a colorful, tasty alternative to a lettuce-based salad. With a nice mix of veggies and a lively vinaigrette, it will find a place on my table, often. I followed the recipe very closely, only subbing in cherry tomatoes, which I had on hand. The next time I make this, I will add a bit less onion, and perhaps grate it into the vinaigrette. I also added a pinch of salt, after tasting. Thanks for the idea!

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 129 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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