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Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
• 8 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 or canola 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

Description

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.

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