Coconut Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, bold flavors — crisp blanched asparagus, creamy avocado chunks, and a bright herby finish from cilantro and torn mint. The quick ice bath after blanching keeps the asparagus vivid green and perfectly snappy, which makes the whole bowl look as good as it tastes. A zippy apple cider vinegar dressing spiked with fresh ginger, honey, and turmeric ties everything together with warmth and a little tang. Thinly sliced radishes and scallion greens add crunch and a mild bite that plays beautifully against the richness of the avocado. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut aminos, no hidden coconut-derived emulsifiers — so you can dress and toss with total confidence. The gentle fold at the end keeps those avocado pieces intact, giving you creamy pockets in every bite rather than a mushy green mess. 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.
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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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