Cinnamon Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado, and peppery radish all tossed together with a bright, herby dressing that genuinely makes you want to eat your greens. The quick ice bath after blanching keeps the asparagus a gorgeous shade of green and gives it that satisfying snap that makes every bite feel alive. Warm spices can sneak into so many dressings and store-bought vinaigrettes, so building your own from scratch here is a smart move — olive oil, apple cider vinegar, fresh ginger, honey, and turmeric come together into something tangy, earthy, and completely free of any unwanted additions. Fresh cilantro and torn mint leaves bring a cooling herbal lift that plays beautifully against the richness of the avocado. The trick to keeping those avocado chunks luscious and intact is the gentle fold at the end — resist the urge to over-toss and you'll be rewarded with creamy pockets throughout every serving. A final squeeze of lemon juice ties everything together and keeps the whole bowl tasting impossibly fresh. This is the kind of salad that converts skeptics.
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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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