Wheat Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh, clean flavors — crisp blanched asparagus, creamy avocado, and peppery radishes all tossed with a bright ginger-turmeric vinaigrette that you'll want to put on everything. The quick ice bath after blanching keeps the asparagus brilliantly green and perfectly snappy, which makes the whole bowl look as good as it tastes. Torn mint and fresh cilantro add an herby lift that keeps every bite feeling light and lively. Every single ingredient here is naturally free of wheat, so there's no need to audit labels or swap anything out — it just works as written. The dressing comes together in minutes with olive oil, apple cider vinegar, honey, and a little ground turmeric for that warm, golden hue. Folding the avocado in gently at the end is the key move — it keeps the chunks intact so you get that rich, buttery texture in every forkful rather than a green mash. Serve it immediately and it's the kind of dish that disappears fast.
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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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