Marinated Veggie Salad

• 1 pound Fresh Asparagus, Tough End Removed, Then Cut Into 1-inch Pieces
• 8 whole Medium-sized Fresh Mushrooms, Sliced
• 1 whole Large Ripe Avocado, Peeled, Pitted And Cubed
• 1 whole Medium Summer Squash, Diced
• 1 whole Large Tomato, Seeded And Chopped
• 1/2 whole Medium Red Onion, Sliced
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 1 clove Garlic, Minced
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. Place asparagus and 2 tablespoons of water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes, or until crisp tender. Drain and cool.
2. In a large bowl, combine the asparagus, mushrooms, avocado, squash, tomato and onion; toss gently.
3. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
4. Pour dressing over salad and toss gently to coat. Cover and refrigerate until serving. Serves 7.

fresh asparagus, mushrooms, avocado, summer, tomato, red onion, lemon juice, olive oil, balsamic vinegar, dijon mustard, clove garlic, dried basil, thyme, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/marinated-veggie-salad/ (may not work)