Vegetarian Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh produce at its best — crisp blanched asparagus, creamy avocado chunks, and paper-thin radishes all tossed together with herbs that make every bite feel alive. The quick blanch-and-ice-bath technique keeps the asparagus brilliantly green and perfectly tender without turning it mushy, which makes a real difference in both texture and presentation. A bright, gingery dressing built from olive oil, apple cider vinegar, honey, and a touch of turmeric ties everything together with a warmth that's subtle but unmistakable. Fresh cilantro and torn mint leaves add layers of herbal freshness that elevate this well beyond a basic side salad. The avocado is folded in gently at the end so it holds its shape and stays luxuriously creamy rather than turning into a mash. A final squeeze of lemon juice right before serving wakes up all the flavors and keeps things tasting sharp and bright. It's the kind of dish that looks impressive on the table but comes together with minimal fuss and entirely wholesome ingredients.
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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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