Pescatarian Asparagus and Avocado Salad

Total time25 min

Prep time15 min

Cook time5 min

4.7

(18)

This vibrant salad is a celebration of fresh produce at its best — crisp blanched asparagus, creamy avocado chunks, and paper-thin radish slices all tossed with a bright, gingery dressing that pulls everything together beautifully. The quick blanch-and-ice-bath technique keeps the asparagus vivid green and perfectly tender-crisp, so every bite has that satisfying snap. Cilantro and torn mint leaves add an herby freshness that feels light and lively, while the turmeric and apple cider vinegar dressing brings a subtle warmth and tang you won't expect but will absolutely crave. A final squeeze of lemon juice right before serving wakes the whole bowl up and keeps the avocado looking gorgeous. It's the kind of dish that feels effortlessly impressive — colorful enough to turn heads at a table but simple enough to pull together on a weeknight. Since every ingredient here is whole, plant-based, and naturally free of meat, it fits a pescatarian lifestyle without any substitutions or compromises needed.

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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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