Celery Free Asparagus and Avocado Salad

Total time25 min

Prep time15 min

Cook time5 min

4.7

(18)

This vibrant salad is a celebration of fresh, bold flavors — crisp blanched asparagus, creamy avocado chunks, and peppery radish slices all brought together with a zippy ginger-turmeric vinaigrette. The quick ice bath after blanching keeps the asparagus brilliantly green and perfectly tender-crisp, which makes the whole bowl feel alive and restaurant-worthy. Cilantro and torn mint add an herby brightness that plays beautifully against the earthy warmth of the turmeric and the tang of apple cider vinegar. The dressing comes together in one small bowl with a quick whisk — no blender, no fuss. Because every ingredient here is straightforward and naturally celery-free, there's no need to scrutinize labels or swap anything out; the recipe just works as written. A final squeeze of lemon right before serving pulls everything into focus and keeps the avocado looking gorgeous. Serve it immediately for the best texture, though honestly it's hard to imagine anyone waiting long once it hits the table.

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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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