Cashew Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado, and peppery radishes all brought together with a bright, gingery dressing that you'll want to put on everything. The quick ice bath after blanching keeps the asparagus a gorgeous shade of green and gives it that satisfying snap, so every bite has real texture. A handful of fresh cilantro and torn mint lift the whole bowl into something that feels genuinely special without any complicated technique. The dressing is a simple whisk of olive oil, apple cider vinegar, honey, and turmeric — bold, tangy, and just a little earthy. Because every component here is a whole, recognizable ingredient, there's no guesswork about what's actually in your food, which is a real relief when you're navigating nut-related restrictions and scanning labels for hidden additives. The avocado gets folded in gently at the end so it stays in lush, buttery chunks rather than turning into mush. Serve it immediately and it's the kind of salad that genuinely steals the show.
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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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