MSG Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, whole ingredients — crisp blanched asparagus, creamy avocado, peppery radishes, and a shower of cilantro and mint that makes every bite feel alive. The quick ice-bath technique keeps the asparagus brilliantly green and perfectly tender-crisp, which means the textures stay interesting all the way to the last forkful. Avoiding hidden flavor enhancers is genuinely easy here because every component is a real, recognizable ingredient you can see and smell — no packets, no shortcuts, no guesswork. The dressing comes together in one small bowl: olive oil, apple cider vinegar, fresh ginger, honey, and a pinch of turmeric for that warm golden hue. That combination is bright and a little earthy, and it clings beautifully to the vegetables without overpowering the delicate herbs. Folding the avocado in gently at the end is a small but important move — it keeps the chunks intact so you get that buttery richness in every scoop rather than a green mash. Finish with a squeeze of lemon juice right before serving and this dish is ready to steal the show at any table.
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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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