Low Iodine Asparagus and Avocado Salad

Total time25 min

Prep time15 min

Cook time5 min

4.7

(18)

Fresh, vibrant, and packed with color, this asparagus and avocado salad is the kind of dish that looks like it came from a trendy café but comes together in your own kitchen with minimal fuss. The asparagus is quickly blanched and shocked in ice water, locking in that brilliant green color and a satisfying crisp-tender bite. Creamy avocado, peppery radish, and delicate scallion greens round out the bowl, while fresh cilantro and torn mint lift everything with an herby brightness. The dressing — a whisked blend of olive oil, apple cider vinegar, honey, ginger, and turmeric — is punchy and aromatic without relying on any of the processed condiments or salty seasonings that can sneak iodine into an otherwise clean recipe. Every ingredient here is naturally low in iodine, so there's no need to scrutinize labels or make awkward substitutions. A final squeeze of lemon juice ties it all together and keeps the avocado looking gorgeous right up until serving. This one is genuinely easy to pull off and impressive enough to bring to the table for guests.

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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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