Capsaicin Free Asparagus and Avocado Salad
This vibrant green salad is the kind of dish that looks like it took serious effort but comes together in minutes. Crisp-tender blanched asparagus, creamy avocado chunks, and paper-thin radish slices make for a combination that's fresh, satisfying, and genuinely beautiful on the plate. The dressing is where things get interesting — apple cider vinegar, grated ginger, honey, and a touch of turmeric create a bright, slightly earthy vinaigrette that ties everything together without a single drop of hot sauce or spicy ingredient in sight. For anyone navigating capsaicin sensitivity, salads and dressings can be surprisingly tricky territory, since chili flakes and cayenne sneak into so many recipes — this one keeps things completely clear of that. Torn mint and fresh cilantro add an herby lift that makes each bite feel lively, while the lemon juice at the end sharpens all the flavors just before serving. The gentle folding technique keeps the avocado in satisfying, chunky pieces rather than turning it into mush. Serve it immediately and it's the kind of salad people actually get excited about.
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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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