Pecan Free Asparagus and Avocado Salad

Total time25 min

Prep time15 min

Cook time5 min

4.7

(18)

Fresh, vibrant, and packed with color, this asparagus and avocado salad is the kind of dish that makes a simple lunch feel like something special. Blanched asparagus gets a quick ice bath to lock in that brilliant green color and satisfying snap, then it's tossed with creamy avocado chunks, peppery radishes, and a bright scatter of cilantro and mint. The dressing is where things get really interesting — a whisked blend of olive oil, apple cider vinegar, fresh ginger, honey, and turmeric that's earthy, tangy, and just a little warm all at once. Because every ingredient here is whole and straightforward, you never have to second-guess what's in it or worry about hidden nut additions sneaking into a store-bought shortcut. The trick to keeping the avocado luscious and intact is in the gentle fold at the end, so you get creamy pockets of it throughout rather than a mashed-up mess. A final squeeze of lemon juice ties everything together and keeps the whole bowl looking as fresh as it tastes. Serve it immediately and don't be surprised when people ask for the recipe before they've even finished their plate.

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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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