AIP Friendly Asparagus and Avocado Salad
Bright, fresh, and genuinely satisfying, this salad brings together tender blanched asparagus, creamy avocado, and crisp radish slices in a way that feels both light and substantial. The quick ice bath after blanching keeps the asparagus vivid green and perfectly snappy, so every bite has great texture. Following an autoimmune protocol means cutting out grains, legumes, nightshades, seeds, and eggs — and salads can sometimes feel like a minefield of hidden offenders hiding in dressings or toppings. Here, the dressing is built entirely from olive oil, apple cider vinegar, fresh ginger, honey, and turmeric, so you know exactly what's going in. The scallion greens, cilantro, and torn mint layer in real herbal brightness without any of the usual workarounds. A final squeeze of lemon ties everything together and keeps the avocado looking gorgeous. This one serves four and comes together fast enough to be a weeknight staple or a standout addition to a weekend spread.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 4 radishes, thinly sliced
- 2 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ½ tsp salt
For serving
- 1 tbsp fresh lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 2 to 3 minutes, until bright green and just tender when pierced with a knife but still with a slight snap. Drain through a colander and immediately transfer to a large bowl of ice water for 2 minutes to stop the cooking, then drain well and pat dry.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, grated ginger, honey, turmeric, and salt until the dressing is smooth and emulsified.
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