Nutmeg Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado chunks, and peppery radish slices all tossed together with a bright, herby finish. The dressing is where things get really interesting: a quick whisk of olive oil, apple cider vinegar, fresh ginger, honey, and a pinch of turmeric creates something tangy, subtly warm, and completely addictive. Torn mint and fresh cilantro lift the whole bowl, making every bite feel light and a little unexpected. The ice-bath technique for the asparagus is a small step that pays off big, locking in that gorgeous green color and satisfying snap. Folding the avocado in gently at the end keeps the chunks intact so you get creamy pockets throughout rather than a mashed-up mess. Many spice blends and store-bought dressings sneak in warm baking spices you may be trying to avoid, but every ingredient here is straightforward and easy to verify. It comes together quickly and tastes like something you'd order at a restaurant — only better, because you made it yourself.
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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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