Hazelnut Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado, and peppery radish slices all tossed with a bright ginger-turmeric dressing that genuinely makes you want to eat the whole bowl. The ice bath step keeps the asparagus a gorgeous shade of green and gives it that satisfying snap that makes every bite feel alive. Scallion greens, torn mint, and fresh cilantro layer in an herby complexity that feels restaurant-worthy without any real effort. The dressing comes together in seconds — just olive oil, apple cider vinegar, honey, ginger, and turmeric whisked until smooth — and it punches well above its weight. Folding the avocado in gently at the end is a small but important move, keeping those creamy chunks intact rather than turning everything into mush. A final squeeze of lemon juice right before serving ties it all together with a little brightness. This is the kind of salad that works as a light lunch, a dinner party starter, or an easy side that quietly steals the show — and every single ingredient is exactly what it says it is, no hidden surprises.
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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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