Breastfeeding Friendly Asparagus and Avocado Salad
Fresh, vibrant, and packed with nutrients that matter most during the postpartum season, this salad is the kind of meal that feels like a genuine act of self-care. Crisp-tender asparagus, creamy avocado, and a bright ginger-turmeric dressing come together in a bowl that's as nourishing as it is beautiful. The healthy fats from avocado and olive oil are exactly what a nursing body needs, and the fresh herbs — cilantro and mint — add a lift that makes every bite feel lively rather than virtuous-but-boring. A quick blanch and ice bath keeps the asparagus perfectly green and snappy, so the textures stay interesting all the way to the last forkful. The dressing leans on apple cider vinegar, honey, and a hit of fresh ginger for a tangy-sweet balance that ties everything together without any heavy or processed ingredients to second-guess. It comes together fast, uses whole foods you can feel good about, and is the kind of recipe you'll want on repeat when you need something genuinely restorative on the table with minimal fuss.
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!