Soy Free Asparagus and Avocado Salad

Total time25 min

Prep time15 min

Cook time5 min

4.7

(18)

This bright, herb-forward salad is the kind of dish that makes you feel good just looking at it — vivid green asparagus, creamy avocado, and a confetti of radishes, scallions, cilantro, and mint all piled together in one beautiful bowl. The quick blanch-and-ice-bath method keeps the asparagus snappy and brilliantly colored, so every bite has that satisfying fresh crunch. The dressing is where things get really interesting: olive oil, apple cider vinegar, fresh ginger, honey, and a touch of turmeric come together into something tangy, warm, and just a little unexpected. Because every single component here is a whole, unprocessed ingredient, there's no need to flip labels hunting for hidden additives — the ingredient list is refreshingly clean and straightforward. Folding the avocado in gently at the end and finishing with a squeeze of lemon keeps the chunks intact and prevents any browning before it hits the table. It comes together fast and works beautifully as a light lunch, a starter, or a side alongside grilled fish or chicken.

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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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