Gelatin Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, whole ingredients — crisp blanched asparagus, creamy avocado, peppery radishes, and a bright tangle of cilantro and mint that makes every bite feel alive. The dressing is where things get really interesting: a zippy blend of apple cider vinegar, fresh ginger, honey, and turmeric that comes together in seconds and coats everything in warm, golden flavor. Because every component here is a whole, recognizable ingredient, there's no need to scrutinize labels for hidden additives or animal-derived thickeners that can sneak into store-bought dressings and prepared salads. Blanching the asparagus and shocking it in ice water keeps it brilliantly green and perfectly tender-crisp, so the textures stay exciting rather than limp. A final squeeze of lemon juice lifts the whole bowl just before serving, keeping the avocado fresh and the flavors sharp. It comes together quickly and looks stunning on the table, making it just as fitting for a casual weeknight as it is for entertaining.
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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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