Asparagus Avocado Medley Recipe
This pretty blend of garden-fresh vegetables and zesty herb dressing tastes as good as it looks! By microwaving the asparagus a bit before adding the other veggies, Patricia Alderete of Lowell, Indiana keeps cool in the kitchen.
This recipe is:
Healthy
Quick
Diabetic Friendly
Prep/Total Time: 20 min.
Yield: 7 Servings
Ingredients
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
8 medium fresh mushrooms, sliced
1 large ripe avocado, peeled and cubed
1 medium zucchini, diced
1 large tomato, seeded and chopped
1 medium red onion, sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place asparagus and 2 tablespoons water in a microwave-safe dish. Cover and microwave on high for 2-4 minutes or until crisp-tender, stirring once; drain and cool.
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Yield: 7 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: One serving (1 cup) equals 122 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 111 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.
Originally published as Asparagus Avocado Medley in Light & Tasty June/July 2002, p56
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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