Recipe for Asparagus Avocado Medley

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Yield:

Ingredients:

Amount	Ingredient
1 lb	fresh asparagus, trimmed, cut 1/2 inch pieces
8 x	fresh medium sized mushrooms, sliced
1 lrg	ripe avocado, peeled, cubed
1 med	zucchini, diced
1 lrg	tomato, seeded and chopped
1 med	red onion, sliced
2 tbl	lemon juice
2 tbl	olive or canola oil
1 tbl	basalmic vinegar
1 tsp	Dijon mustard
1 x	clove garlic, minced
1/2 tsp	dried basil
1/2 tsp	dried thyme
1/4 tsp	salt

Instructions:

Instructions: Place asparagus and 2 tbsp water in microwave-safe dish. Cover and microwave on high for 3 to 6 minutes, or until tender-crisp, stirring once; drain and cool.

In large bowl, combine asparagus, mushroom, avocado, zucchini, tomato, and onion; toss gently. Combine remaining ingredients in jar with a tight-fitting lid. Shake well to combine. Pour over salad. Toss lightly to coat. Cover, and refrigerate until serving.

Serves 7.

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