Dairy 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 produce at its best — crisp blanched asparagus, creamy avocado chunks, peppery radishes, and a bright scatter of cilantro and mint that makes every bite feel alive. The quick ice bath after blanching keeps the asparagus a vivid, snappy green, so the whole bowl looks as good as it tastes. Dairy-free eating can sometimes feel like you're missing out on richness, but the avocado here delivers all the creaminess you could want without a drop of butter or cream in sight. The dressing is where things get really interesting — olive oil, apple cider vinegar, fresh ginger, honey, and a pinch of turmeric come together into something punchy, slightly earthy, and completely plant-based. Folding the avocado in gently at the end is a smart move that keeps those chunks intact rather than turning the whole thing into guacamole. A final squeeze of lemon juice ties everything together with a clean, citrusy lift. Serve it immediately and it's the kind of salad that genuinely steals the show.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!