asparagus-avocado-medley-evonne-style

Asparagus Avocado Medley Evonne Style

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  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h
evonnecpa
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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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