Asparagus Avocado Medley

1 lb 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
2 Tbs lemon juice
2 Tbs olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

1) Place asparagus and 2 Tbs water in a microwave-safe dish. Cover and microwave on high for 3-6 minutes or until crisp-tender, stirring once; drain and cool.
2) In a large bowl, combine the asparagus, mushrooms, avocado, zucchini and tomato; toss gently. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving.

Review: Oh so yummy - and healthy!!!! I've become a big fan of these "alternative" salads, where there's no lettuce. It's just yummy and a great summer dish.