Carrageenan Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, whole ingredients — crisp blanched asparagus, creamy avocado, peppery radish, and a bright tangle of cilantro and mint that makes every bite feel alive. The dressing is where things get really interesting: a quick whisk of olive oil, apple cider vinegar, fresh ginger, honey, and turmeric creates something deeply flavorful without relying on any processed emulsifiers or thickeners. That matters more than you might think, because carrageenan quietly shows up in a lot of bottled dressings and store-bought condiments as a stabilizer — making a homemade vinaigrette like this one a genuinely smart swap. The technique of blanching the asparagus in salted water and shocking it in ice water keeps it brilliantly green and just tender, so the texture holds up beautifully against the soft avocado. A final drizzle of lemon juice before serving lifts everything and keeps the avocado looking gorgeous. This is the kind of salad that works as a light lunch on its own or as a stunning side next to grilled fish or chicken.
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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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