Macadamia Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado chunks, and a bright ginger-turmeric dressing that ties everything together beautifully. The quick ice bath after blanching keeps the asparagus a vivid, snappy green, so every bite has that satisfying contrast against the buttery avocado. Peppery radish slices and a scatter of scallion greens add a little bite, while fresh cilantro and torn mint lift the whole bowl into something that feels genuinely special. The dressing — whisked together from olive oil, apple cider vinegar, honey, and a touch of turmeric — is zingy and golden and completely free of any nut-based oils or add-ins that can sneak into store-bought versions. Folding the avocado in gently at the end is the key move here, keeping those chunks intact so you get a proper creamy hit in every forkful rather than a green mush. A final squeeze of lemon juice right before serving keeps everything tasting fresh and bright. It comes together quickly and looks stunning on the table, making it just as at home at a weeknight dinner as it is at a weekend gathering.
About FigFig 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!