1 pound asparagus fresh trimmed cut into 1 1/2-inch pieces
1 large avocado pitted cubed peeled
1 tablespoon balsamic vinegar
1 teaspoon dijon mustard
0.5 teaspoon basil dried
0.5 teaspoon thyme leaves dried
8 mushrooms fresh sliced
1 clove garlic minced
0.3 teaspoon ground pepper black
2 tablespoons juice of lemon
2 tablespoons olive oil
1 onion red sliced
0.3 teaspoon salt
1 large tomatoes seeded chopped
2 tablespoons water
1 zucchini diced
Equipment
bowl
microwave
Directions
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.
