Black Pepper Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, bright flavors — tender-crisp asparagus, creamy avocado, and a confetti of radish, scallion greens, cilantro, and mint that makes every forkful feel alive. The quick blanch-and-ice-bath technique keeps the asparagus a gorgeous shade of green while locking in that satisfying snap, so the texture is anything but limp or sad. What really pulls it together is the dressing: a zippy blend of apple cider vinegar, fresh ginger, honey, and turmeric that delivers real depth and warmth without relying on any peppercorns or pepper-derived spice. For anyone navigating a sensitivity to black pepper, that can be a surprisingly tricky thing to avoid in salad dressings, but every single ingredient here is naturally free of it. The lemon juice added at the end brightens everything and keeps the avocado looking fresh and vibrant right up until serving. Fold gently and serve immediately — this one is at its absolute best the moment it hits the table.
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!