BHA & BHT Free Asparagus and Avocado Salad
Fresh, vibrant, and built entirely from whole ingredients you can trust, this salad is a celebration of clean eating at its most delicious. Crisp blanched asparagus, creamy avocado, and peppery radishes come together with a bright ginger-turmeric dressing that tastes like it took way more effort than it actually did. For anyone navigating preservative-free eating, packaged dressings and processed salad kits are often the biggest minefield — this one sidesteps all of that with a quick homemade vinaigrette made from olive oil, apple cider vinegar, honey, and spices you likely already have on hand. The ice bath trick keeps the asparagus beautifully green and snappy, so every bite has that satisfying contrast against the buttery avocado. A finishing squeeze of lemon juice lifts the whole bowl and keeps the flavors lively. Fold gently at the end and serve right away — this one is best eaten fresh, when everything is at its brightest.
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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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