Peanut Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, bold flavors — crisp blanched asparagus, creamy avocado, and peppery radish slices all tossed with a bright ginger-turmeric dressing that somehow feels both light and deeply satisfying. The quick ice bath after blanching keeps the asparagus snappy and vividly green, which makes the whole bowl look as good as it tastes. Torn mint and fresh cilantro add an herby lift that plays beautifully against the tang of apple cider vinegar and a touch of honey. Every ingredient here is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. The dressing comes together with a quick whisk, and the gentle fold at the end keeps those avocado chunks lush and intact rather than turning into mush. It's the kind of salad that works as a stunning starter or a light lunch that actually keeps you full, thanks to all those healthy fats from the avocado and olive oil. Serve it immediately for the best texture and color.
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!