Asparagus Avocado Medley Recipe

Ingredients for Asparagus Avocado Medley

• 1 pound asparagus
• 1 cup cremini mushrooms, thinly sliced
• 1 medium avocado, diced
• 1 medium zucchini, halved, seeded and diced
• Tomatoes
• Red Onion
• Lemon Juice
• Olive Oil
• Balsamic Vinegar
• Dijon Mustard
• Garlic Clove
• Basil
• Thyme
• Salt
• Pepper

How to Make Asparagus Avocado Medley

1. Wash and snap off the tough ends of 1 pound asparagus spears. Place asparagus in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for 3-6 minutes, or until crisp-tender, stirring once halfway through. Drain and let cool.
2. While the asparagus cooks, prepare the remaining ingredients: thinly slice 1 cup cremini mushrooms, dice 1 medium avocado, halve and deseed 1 medium zucchini and dice it, dice 1 medium tomato, and finely chop 1/4 cup red onion.
3. In a large bowl, gently combine the cooled asparagus, mushrooms, avocado, zucchini, tomato, and red onion.
4. In a small jar with a tight-fitting lid, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Pour the dressing over the salad and toss gently to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld before serving. Enjoy!