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| Asparagus Avocado Medley Evonne Style |
"A colorful, pretty salad features gently cooked asparagus, clean avocado, mushrooms, zucchini, and tomato in a selfmade vinaigrette dressing."
Ingredients :
- 1 pound fresh asparagus, trimmed and cut into 1 half of-inch pieces
- 2 tablespoons water
- 8 clean mushrooms, sliced
- 1 big avocado - peeled, pitted, and cubed
- 1 zucchini, diced
- 1 massive tomato, seeded and chopped
- 1 pink onion, sliced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- half of teaspoon dried basil
- half teaspoon dried thyme
- 1/four teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H |
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- Place asparagus and water into a dish, cowl, and microwave on high for 3 mins; stir. Continue microwaving until asparagus are vivid inexperienced and slightly soft, 2 to three more minutes. Drain and funky.
- Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion lightly 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 good-becoming lid; cowl and shake dressing to combine. Pour dressing over salad and toss again to coat. Cover salad and refrigerate till serving time.
Notes :
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