Xanthan Gum Free Asparagus and Avocado Salad
This vibrant salad is a celebration of fresh produce — crisp blanched asparagus, creamy avocado, peppery radishes, and a bright scatter of cilantro and mint that makes every bite feel alive. The dressing is where things get really interesting: a quick whisk of olive oil, apple cider vinegar, fresh ginger, honey, and turmeric creates something bold and golden without a single additive or thickener in sight. For anyone navigating a diet that rules out xanthan gum, salad dressings can be a surprisingly tricky category, since many bottled and packaged versions sneak it in as an emulsifier. Here, the dressing comes together naturally — the ginger and honey help it cling beautifully to the vegetables without any help from stabilizers. The technique of blanching and ice-bathing the asparagus keeps it vivid green and perfectly tender-crisp, which makes the whole bowl look as good as it tastes. A final squeeze of lemon juice right before serving lifts everything and keeps the avocado fresh and bright. It's the kind of salad that feels effortless but genuinely impresses.
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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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