Yeast Free Asparagus and Avocado Salad
Fresh, vibrant, and packed with color, this salad is the kind of dish that makes you feel good just looking at it. Blanched asparagus gets a quick ice bath to lock in that brilliant green snap, then gets tossed with creamy avocado, peppery radishes, and a handful of bright herbs. The dressing is where things get really interesting — a whisked blend of olive oil, apple cider vinegar, fresh ginger, honey, and turmeric that comes together into something punchy and a little exotic. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit: every single ingredient is whole and unprocessed, with no fermented condiments, vinegar-based sauces, or packaged shortcuts that could sneak in unwanted yeast. Apple cider vinegar in small amounts is generally well-tolerated, but the real win here is how clean and straightforward the ingredient list is — nothing hidden, nothing ambiguous. The fold-in technique for the avocado keeps the chunks intact so every bite has that lush, buttery contrast against the crisp vegetables. Serve it immediately for the best texture, and don't skip the final squeeze of lemon — it ties everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!