Shellfish Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, buttery avocado chunks, and a bright herby finish from cilantro and torn mint. The quick ice-bath step keeps the asparagus brilliantly green and perfectly snappy, which makes the whole bowl look as good as it tastes. A ginger-turmeric vinaigrette ties everything together with a warm, slightly earthy kick that you wouldn't expect from something so light. Peppery radish slices and scallion greens add just enough bite to balance the richness of the avocado. Because every single ingredient here is whole and plant-based, there's zero guesswork about hidden seafood derivatives sneaking in through a bottled dressing or pre-made marinade. The final squeeze of lemon juice right before serving lifts all those flavors and keeps the avocado looking fresh. It's the kind of salad that actually satisfies — elegant enough for a dinner party starter, easy enough for a weeknight side.
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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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