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Asparagus Avocado Medley Evonne Style

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Asparagus Avocado Medley Evonne Style

Directions

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Ingredients :

  • 1 pound fresh asparagus
  • trimmed and cut into 1 1/2-inch pieces
  • 2 tablespoons water
  • 8 fresh mushrooms
  • sliced
  • 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 teaspoon Dijon mustard
  • 1 clove garlic
  • minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Methods :

  • 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.
  • 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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