Asparagus Avocado Medley

Prep Time
Cook Time
Ready In

"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 recipe yields 7 servings


  • 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 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 & Variations

No special items needed.



This was really simple to make and every bite tasted different. I like that the dressing is made with balsamic vinegar (I used white balsamic) so that there is a touch of sweetness so no added sugar is needed. This was just a perfect combination. I thought the amount of dressing sounded like too little so I made extra. I was wrong, so now I have extra dressing for a tossed salad or a marinade.

review by:
(27 Jun 2016)