Seed Oil Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean ingredients — crisp blanched asparagus, creamy avocado chunks, peppery radish, and a shower of cilantro and mint that makes every bite feel alive. The dressing is where this recipe really shines: extra-virgin olive oil whisked with apple cider vinegar, fresh ginger, honey, and a pinch of turmeric creates something bright and complex without a drop of canola, sunflower, or any other refined seed oil in sight. That matters more than people realize, since bottled dressings and restaurant salads almost always default to cheap industrial oils — here, you control exactly what goes on your plate. The blanch-and-shock technique keeps the asparagus a gorgeous vivid green with just enough snap, so the texture holds up beautifully against the buttery avocado. A final squeeze of lemon juice ties everything together and keeps those avocado pieces looking as good as they taste. It comes together quickly, requires no special equipment, and is the kind of salad that genuinely earns its place as a main event rather than an afterthought.
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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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