Mushroom Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado, 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 chunks. Peppery radish slices, fresh cilantro, and torn mint leaves add layers of flavor that make this feel far more exciting than your average green salad. The apple cider vinegar and honey dressing has just the right balance of tang and sweetness, with the ginger and turmeric giving it a warm, aromatic edge. Every single ingredient here is naturally free of fungi, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe and delicious as written. The gentle folding technique at the end is worth following closely; it keeps the avocado in gorgeous, distinct pieces rather than turning the whole bowl into guacamole. Serve it immediately for the best texture and color.
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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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