Nitrate & Nitrite Free Asparagus and Avocado Salad
Fresh, vibrant, and packed with color, this asparagus and avocado salad is the kind of dish that makes you feel good just looking at it. Every ingredient here is whole and unprocessed — crisp blanched asparagus, creamy avocado, peppery radishes, and a handful of fresh herbs — so there's nothing hidden to worry about. The dressing comes together from pantry staples like extra-virgin olive oil, apple cider vinegar, honey, and a pinch of turmeric, giving you bold, bright flavor without relying on any packaged shortcuts that might sneak in unwanted additives. That quick ice-bath step keeps the asparagus brilliantly green and perfectly tender-crisp, which makes the whole bowl look as good as it tastes. The torn mint and cilantro add an herby lift that plays beautifully against the ginger-laced dressing, and a final squeeze of lemon ties everything together. Fold in the avocado gently at the end so it stays in satisfying, buttery chunks rather than turning into mush. This one is light enough to serve as a starter but substantial enough to anchor a simple lunch.
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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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