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.
1 pound Fresh asparagus, trimmed and cut into 1 1/2 inch pieces
8 Medium 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 tablespoon Lemon juice
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
1 Garlic clove, minced
0.5 teaspoon Dried Basil
0.5 teaspoon Dried Thyme
0.25 teaspoon Salt
0.25 teaspoon Pepper
Nutrition value
300
calories per serving
8 g Fat21 g Protein36 g Carbs41 g FiberOther
Current Totals
8 g Fat
21 g Protein
36 g Carbs
41 g Fiber
MacroNutrients
Carbs
36 g
Protein
21 g
Fiber
41 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
34 mg
Iron
12 mg
Vitamin A
383 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
66 mcg
Vitamin B12
0 mcg
Vitamin C
18 mg
Vitamin E
2 mg
Copper
4 mcg
Magnesium
160 mg
Manganese
1 mg
Phosphorus
723 mg
Selenium
3 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
