Asparagus Avocado Medley
Recipe: #15373
October 31, 2014
Categories: Salads, Vegetable Salad, Avocado, Asparagus, Brunch, Mothers Day, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, more
"from Taste of Home's Light and Tasty 203 recipe cookbook received from BusyMomof3 in the 2011 Cookbook Swap. They note that they used a 850 watt microwave and the diabetic exchanges are 2 vegetables and 1 1/2 fat."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (201.1 g)
- Calories 130
- Total Fat - 8.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 7.7 mg
- Sodium - 234 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 4.4 g
- Sugars - 4 g
- Protein - 5.4 g
- Calcium - 38.4 mg
- Iron - 2.3 mg
- Vitamin C - 20 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place asparagus and 2 tablespoons water in a microwave safe dish and cover and microwave on high for 3-6 minutes or until crisp-tender stirring once, drain and cool.
Step 2
In a large bowl, combine the asparagus, mushrooms, avocado, zucchini, tomato and onion and toss gently.
Step 3
In a jar with a tight fiting lid, combine the remaining ingredients; and shake well and then pour over salad and toss gently to coat.
Step 4
Cover and refrigerate until serving.
Tips
No special items needed.
1 Reviews
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