Artificial Food Coloring Free Asparagus and Avocado Salad
Every ingredient in this vibrant salad is exactly what it looks like — fresh asparagus, creamy avocado, crisp radishes, and a handful of herbs you can see and smell. There are no dye-laden dressings or artificially colored garnishes to worry about, just a homemade vinaigrette built from olive oil, apple cider vinegar, honey, and a pinch of golden turmeric for its warm, earthy hue. That color comes straight from nature, which makes this an easy win when you're trying to keep synthetic additives off the table entirely. The quick blanch-and-ice-bath method keeps the asparagus a stunning bright green without any help from artificial enhancers — just good technique. Creamy avocado, peppery radish, and fresh cilantro and mint make every bite feel lively and a little unexpected. A final squeeze of lemon ties it all together and keeps the avocado looking as gorgeous as it tastes. It's the kind of salad that looks like it took serious effort but comes together with nothing more than a pot of boiling water and a whisk.
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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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