Asparagus Avocado Medley Recipe

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

1. Place asparagus and 2 tbsp water in microwave-safe dish.
2. Cover and microwave on high for 3 to 6 min, or possibly till tender-crisp, stirring once; drain and cold.
3. In large bowl, combine asparagus, mushroom, avocado, zucchini, tomato, and onion; toss gently.
4. Combine remaining ingredients in jar with a tight-fitting lid.
5. Shake well to combine.
6. Pour over salad.
7. Toss lightly to coat.
8. Cover, and chill till serving.
9. Serves 7.

fresh asparagus, mushrooms, avocado, zucchini, tomato, red onion, lemon juice, olive, basalmic vinegar, mustard, clove garlic, basil, thyme, salt, pepper

Taken from cookeatshare.com/recipes/asparagus-avocado-medley-70781 (may not work)