Recipe By evonnecpa
Published Jul 10th
Prep 30m Cook 10m Additional 20m Ready In 1h
Servings 6 servings Calories 157.2

A colorful, pretty salad features lightly cooked asparagus, fresh avocado, mushrooms, zucchini, and tomato in a homemade vinaigrette dressing.

Recipe Ingredients

  • 1 pound fresh asparagus, trimmed and cut 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 red onion, sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
  2. 2 Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

Nutrition Facts

  • Calories 157.2
  • Carbohydrate 12.7 g
  • Fat 11.7 g
  • Fiber 6 g
  • Protein 4.2 g
  • Saturated Fat 1.7 g
  • Sodium 129.1 mg
  • Sugar 4.5 g

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  1. I rate the vegetable combination with 5 stars. So pretty so healthy and a good combination of crisp tangy and mellow. But I didn't love the dressing. I found it to be too tart. I will make this again but will experiment with a different vinaigrette dressing. (You don't want a creamy dressing which would - Read more ...
  2. This is a marvelous side. I served it with the Mango Chicken Piccata found on this website and a sweet potato. It was wonderful. The only change I made to this recipe was the addition of pine nuts and a bit of blue cheese. It hit the spot. This is a side that will be - Read more ...
  3. This was great! I didn't have Dijon but yellow mustard worked just as well. I only had 1/2 purple onion also and I think that was enough.
  4. I made this for a Christmas family dinner. Doubled the recipe except for the onion. Festive looking dish. Quite Tasty. Don't know how it made it to the dinner as I couldn't stop tasting it. Will definately make this again!
  5. This is a colorful tasty alternative to a lettuce-based salad. With a nice mix of veggies and a lively vinaigrette it will find a place on my table often. I followed the recipe very closely only subbing in cherry tomatoes which I had on hand. The next time I make this I will add a - Read more ...