Jumat, 27 November 2015
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| Asparagus Avocado Medley Evonne Style |
"A colourful, quite salad capabilities lightly cooked asparagus, sparkling avocado, mushrooms, zucchini, and tomato in a homemade French dressing dressing."
Ingredients :
- 1 pound sparkling asparagus, trimmed and reduce into 1 1/2-inch pieces
- 2 tablespoons water
- 8 fresh mushrooms, sliced
- 1 large avocado - peeled, pitted, and cubed
- 1 zucchini, diced
- 1 large tomato, seeded and chopped
- 1 purple onion, sliced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- half of teaspoon dried thyme
- 1/four teaspoon salt
- 1/4 teaspoon floor black pepper
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H |
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- Place asparagus and water into a dish, cover, and microwave on high for three mins; stir. Continue microwaving till asparagus are vivid green and barely soft, 2 to 3 more minutes. Drain and funky.
- Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a massive salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-becoming lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate till serving time.
Notes :
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