Chestnut Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado chunks, and peppery radish slices all tossed with a bright ginger-turmeric vinaigrette that somehow manages to feel both light and deeply satisfying. The quick ice bath after blanching keeps the asparagus brilliantly green and perfectly snappy, which makes every bite a textural delight against the buttery avocado. Fresh cilantro and torn mint lift the whole bowl with an herby freshness that feels almost restaurant-worthy for something you can pull together at home. The dressing — built from olive oil, apple cider vinegar, honey, and a hit of grated ginger — comes together in seconds and does a lot of heavy lifting in the flavor department. Because every single ingredient here is a whole, unprocessed food, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grilled fish or chicken. Serve it immediately so the avocado stays lush and the asparagus holds its snap.
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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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