Asparagus Avocado Medley

Monday, April 16, 2007

This colorful salad is the perfect side to your Holiday meal. It is filled with crisp asparagus and creamy avocado and coated in a tantalizing dressing. Take this along to your next Holiday get together and expect rave reviews.

Yields 7 servings

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 1-1/2-inch pieces
• 8 medium fresh mushrooms, sliced
• 1 large ripe avocado, peeled and cubed
• 1 medium zucchini, diced
• 1 large tomato, seeded and chopped
• 1 medium red onion, sliced
• 2 tablespoons lemon juice
• 2 tablespoons olive or canola oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

Place asparagus and two tablespoons water in a microwave-safe dish. Cover and microwave on high for 3 - 6 minutes or until crisp-tender, stirring once; drain and cool. In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.

Nutritional Analysis:

One serving (1 cup) equals 122 calories, 9g fat, 11g carbohydrate, 4g protein.

Labels: diet, recipes

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