Gut Friendly Asparagus and Avocado Salad
Fresh, vibrant, and packed with ingredients that genuinely love your digestive system, this salad is the kind of bowl that makes healthy eating feel like a treat rather than a chore. Crisp-blanched asparagus is a fantastic source of prebiotic fiber, which helps feed the beneficial bacteria in your gut, while creamy avocado brings healthy fats that support smooth digestion and keep you feeling satisfied. The dressing is where things get really interesting — apple cider vinegar, freshly grated ginger, and a pinch of turmeric are all well-regarded gut-friendly powerhouses, and together they create a bright, slightly tangy vinaigrette that ties every element of the salad together beautifully. Radishes add a peppery crunch and their own digestive benefits, and the scallion greens, cilantro, and mint layer in freshness without the harder-to-digest white parts of the onion. The quick blanch-and-ice-bath technique keeps the asparagus tender but snappy, so you get great texture alongside all that nutritional goodness. Everything comes together in one bowl with minimal fuss, making this an easy weekday lunch or a stunning starter that happens to be as kind to your gut as it is to your taste buds.
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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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