Artificial Flavors Free Asparagus and Avocado Salad
Every ingredient in this vibrant salad is exactly what it says it is — fresh vegetables, real herbs, and a dressing built from pantry staples you can actually pronounce. That matters more than it sounds, because bottled dressings and pre-seasoned produce are some of the sneakiest places artificial flavors hide. Here, the bright, tangy dressing comes together from extra-virgin olive oil, apple cider vinegar, fresh ginger, honey, and a pinch of turmeric — nothing synthetic, nothing mysterious. The asparagus gets a quick blanch and ice bath so it stays vivid green and perfectly crisp-tender, then it's tossed with creamy avocado, peppery radish, and a generous handful of fresh cilantro and mint. A final squeeze of lemon juice ties everything together with a clean, citrusy lift that no artificial flavoring could replicate. It's the kind of salad that looks impressive on the table but comes together with minimal effort and zero compromise on what's actually going into your bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!