Brazil Nut Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — tender-crisp asparagus, creamy avocado, and peppery radish slices all brought together with a zippy ginger-turmeric dressing that you'll want to put on everything. The quick blanch-and-ice-bath method keeps the asparagus brilliantly green and perfectly snappy, so every bite has that satisfying contrast against the buttery avocado. Fresh cilantro and torn mint lift the whole bowl with an herby brightness that feels light but genuinely satisfying. The dressing comes together in minutes with pantry staples — olive oil, apple cider vinegar, honey, and a little ground turmeric for that warm, golden hue. Because every ingredient here is whole and naturally sourced, there's no need to scan labels or worry about hidden additives sneaking into your bowl. A final squeeze of lemon juice right before serving ties everything together and keeps the avocado looking gorgeous. It's the kind of salad that works as a stunning starter or a lunch you'll actually look forward to.
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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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