Almond Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, bold flavors — crisp blanched asparagus, creamy avocado chunks, and peppery radish slices all tossed with a zippy ginger-turmeric dressing that tastes far more complex than it is to make. The quick ice bath after blanching keeps the asparagus brilliantly green and perfectly snappy, so every bite has that satisfying contrast against the buttery avocado. Fresh cilantro, torn mint, and a final squeeze of lemon juice lift the whole bowl into something that feels genuinely special. Tree nut allergies can make restaurant salads a minefield, but every single ingredient here is straightforward and easy to verify — no hidden nut oils, no toasted almond garnishes, no surprises. The honey-ginger dressing comes together with a quick whisk and doubles beautifully if you want extra on the side. This is the kind of dish that works as a light lunch on its own or as a stunning starter alongside grilled fish or chicken. Serve it immediately after folding in the avocado so everything stays fresh and the colors stay vivid.
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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
- 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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