Asparagus Avocado Salad

1 lb. asparagus
8 fresh mushrooms, sliced
1 ripe avocado, peeled and cubed
1 med. zucchini, diced
1 large tomato, chopped
1 med. red onion, diced

Dressing:
2 T. lemon juice
2 T. olive oil
1 T. basalmic vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper

Trim Asparagus and cut into 1 1/2 inch pieces. Place in a microwave dish and add 2 T. water. Cover and microwave 3-6 mins until tender-crisp. In a large bowl, combine all the vegetables; toss gently.

Combine the remaining ingredients in a jar with a tight fitting lid. Shake well and pour over salad; toss to coat. Cover and refrigerate until serving.