Recipe by evonnecpa
"A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing."
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fresh asparagus, trimmed and cut into 1 1/2-inch pieces
fresh mushrooms, sliced
avocado - peeled, pitted, and cubed
tomato, seeded and chopped
red onion, sliced
ground black pepper
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Avocado Medley Evonne Style
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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