Light and crisp asparagus radish salad with honey-mustard dressing is a quintessence of spring. Blanched asparagus paired with crunchy radishes, creamy avocado, chewy baby spinach, tart chives and creamy honey-mustard dressing for a perfect spring salad that everyone will love!
Thank you Maille for sponsoring this post. The content and opinions expressed here are all my own.
Asparagus season is officially upon us! As much as I love asparagus in main courses like risotto, pasta, and especially in quiche, there is nothing like fresh and crisp taste of raw asparagus.
This asparagus and radish salad with honey-mustard dressing is a quintessence of spring: vibrant, crisp, with bold flavors and various textures, it surely won’t disappoint.
Imagine a spring salad loaded with farmer’s market spring produce: baby spinach, radishes, asparagus, chives, avocados and drizzled with the creamiest honey-mustard dressing that puts everything together. Mmmh so delicious!
Maille Dijon Originale Mustard that I used in this recipe is without a doubt my favorite Dijon mustard of all times and I’m so proud to be their brand ambassador.
Make sure to join Maille Facebook Group, for discovering new recipes (like beet galette and harvest salad that I created for Maille last year) and for a chance to win Maille products!
How to Make This Spring Salad
Not only this salad is full of nutrients and fiber AND oh so delicious, it is also very easy to make.
First you gather the ingredients, then you trim and blanch the asparagus (more on this later), cut and arrange the veggies and make a dressing.
It won’t take you longer than 15 minutes altogether!
Ingredients for the Salad
- Baby spinach,
- Asparagus,
- Radish,
- Avocado,
- Chives.
Ingredients for the Dressing
- Greek yogurt,
- Maille Dijon Originale Mustard;
- Honey,
- Olive oil,
- Lemon juice,
- Garlic powder.
Instructions
Prepare the Veggies
Rinse asparagus under cold water and start cutting off the white ends (take 6-7 spears at a time) with a very sharp knife.
Bring a medium pot of water to a boil. Add asparagus, ends down, and cook just for a minute. Transfer to a bowl with cold water to prevent further cooking. This will keep the asparagus beautifully green and crisp.
Cut asparagus into 1.5 inch (4 cm) diagonal pieces. Set aside. Cut radishes in halves lengthwise. Cut the avocado in half lengthwise and pit it. Then slice it and scoop it out with a tablespoon.
Make the Dressing
In a small jar, combine Greek yogurt, Maille Dijon Originale Mustard, honey, extra virgin olive oil, lemon juice and garlic powder. Try and add some salt and freshly ground black pepper to taste. Whisk until combined.
Assemble the Salad
Arrange baby spinach on a large plate. Top with chopped asparagus, radishes and avocado. Drizzle with honey-mustard dressing and sprinkle with chopped chives and some more freshly ground black pepper. Enjoy!
What to Serve It With
This cold asparagus salad is a perfect side dish for any spring meal, be it a festive Easter gathering (along with these vegan Easter recipes) or a simple weeknight dinner. Serve it with any of the following:
- Pasta dishes (my suggestions are stuffed shells with spinach and ricotta or baked asparagus cannelloni);
- Risotto (festive barley risotto with mushrooms and goat cheese or spring brown rice risotto with asparagus);
- Quiche (try this asparagus quiche with sweet potato crust, vegan quiche with asparagus and ricotta spinach quiche);
- Savory pies (vegetarian pot pie or Turkish borek with spinach and feta);
- Frittata and omelete (spring onion asparagus frittata or spring veggie omelet);
- Any other main courses of your choice (like this buckwheat and ricotta gnocchi with cream, peas, and spinach).
Cook’s Tips
- This salad is best eaten fresh. If you want to make it ahead, prepare the dressing and the asparagus and cut the radishes. Store the dressing in a separate jar, cut the avocado right before serving and keep baby spinach in a separate container or bag. When ready to serve, assemble the salad. It will take you 5 minutes to put everything together.
- The dressing can be refrigerated for up to 5 days.
- Use the dressing for other spring salads with asparagus like strawberry salad with asparagus and rhubarb or shaved asparagus salad.
Recipe Variations
-
- Use apple cider vinegar instead of lemon juice in the dressing.
- Purple asparagus can be substituted for green. I don’t recommend to use white asparagus for this recipe.
- To make this spring salad recipe vegan, use vegan Greek yogurt and replace honey with maple syrup.
Asparagus Radish Salad with Honey-Mustard Dressing
Ingredients
For the spring salad
- 1 bunch asparagus around 20 spears
- 1 bunch radishes 12-15 radishes
- 2 handfuls fresh baby spinach about 2 cups, packed
- 1 avocado
- 2 tablespoons chives chopped
For the honey-mustard dressing (makes ½ cup)
- 4 tbsp Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp Maille Dijon Originale Mustard
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Veggies
- Rinse asparagus under cold water and cut off the white ends (take 6-7 spears at a time) with a very sharp knife.
- Bring a medium pot of water to a boil. Add asparagus, ends down, and cook for just a minute. Transfer to a bowl with cold water to prevent further cooking. This will keep the asparagus beautifully green and crisp.
- Cut asparagus into 1.5 inch (4 cm) diagonal pieces. Set aside. Cut radishes in halves lengthwise. Cut the avocado in half lengthwise and pit it. Then slice it and scoop it out with a tablespoon.
Make the Dressing
- In a small jar, combine Greek yogurt, Maille Dijon Originale Mustard, honey, extra virgin olive oil, lemon juice and garlic powder. Add some salt and freshly ground black pepper to taste. Whisk or shake until combined.
Assemble the Salad
- Arrange baby spinach on a large plate. Top with chopped asparagus, radishes and avocado. Drizzle with honey-mustard dressing and sprinkle with chopped chives and some more freshly ground black pepper. Enjoy!
Notes
What to Serve It With
This cold asparagus salad is a perfect side dish for any spring meal, be it a festive Easter gathering or a simple weeknight dinner. Serve it with any of the following:- Pasta dishes (my suggestions are stuffed shells with spinach and ricotta or baked asparagus cannelloni);
- Risotto (festive barley risotto with mushrooms and goat cheese or spring brown rice risotto with asparagus);
- Quiche (try this asparagus quiche with sweet potato crust, vegan quiche with asparagus and ricotta spinach quiche);
- Savory pies (vegetarian pot pie or Turkish borek with spinach and feta);
- Frittata and omelete (spring onion asparagus frittata or spring veggie omelet);
- Any other main courses of your choice (like this buckwheat and ricotta gnocchi with cream, peas, and spinach).
Cook’s Tips
- This salad is best eaten fresh. If you want to make it ahead, prepare the dressing and the asparagus and cut the radishes. Store the dressing in a separate jar, cut the avocado right before serving and keep baby spinach in a separate container or bag. When ready to serve, assemble the salad. It will take you 5 minutes to put everything together.
- The dressing can be refrigerated for up to 5 days.
- Use the dressing for other spring salads with asparagus like strawberry salad with asparagus and rhubarb or shaved asparagus salad.
Recipe Variations
- Use apple cider vinegar instead of lemon juice in the dressing.
- Purple asparagus can be substituted for green. I don’t recommend to use white asparagus for this recipe.
- To make this spring salad recipe vegan, use vegan Greek yogurt and replace honey with maple syrup.
Donna
Tuesday 17th of March 2020
Beautiful recipe! Thanks for the link to my omelette! :)
Elena Szeliga
Tuesday 17th of March 2020
Hi Donna, thanks so much! Your omelette is so good! Already made it ;)