Skip to Content

Home » Recipes » Salad Recipes » Asparagus Radish Salad with Honey-Mustard Dressing

Asparagus Radish Salad with Honey-Mustard Dressing

This post may content affiliate links. Please read my disclosure.

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!

Radish Asparagus Salad with Honey-Mustard Dressing on a Plate Side View

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.

Drizzling The Dressing Over The SaladImagine 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!

A Jar of Maille Dijon Mustard Surrounded by Spring Vegetables

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!

Spring Salad on a Grey Plate Next to a Fork and a Grey Cloth

Ingredients for the Salad

  • Baby spinach,
  • Asparagus,
  • Radish,
  • Avocado,
  • Chives.

Ingredients for the Dressing

Ingredients for Asparagus Radish Salad on a Grey Board

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.

Trimming and Blanching Asparagus Collage

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.

Cutting Asparagus and Radishes on a Wooden Board

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.

A Spoonful Dijon Mustard Being Added to a Jar of Dressing

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!

Radish Asparagus Salad Step-by-Step GIF

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:

Finished Salad on a Plate Next to a Jar of Dressing

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.

Spring Asparagus Salad on a Plate

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.Radish Salad on a Plate with a Grey Napkin and a Fork on the Side

 

Print
5 from 4 votes

Asparagus Radish Salad with Honey-Mustard Dressing

Light and crisp asparagus radish salad with honey-mustard dressing is a perfect easy spring salad that everyone will love!
Course Salad
Cuisine American, European
Keyword asparagus salad, cold asparagus salad, radish salad, spring salad, spring salad recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 212kcal
$5

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)

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:

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.

Nutrition

Calories: 212kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 114mg | Potassium: 624mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2396IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 3mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!
Asparagus Radish Salad with Honey Mustard Dressing Pin
20 Best Vegan Tempeh Recipes
← Read Last Post
The Best Vegan Pesto Recipe - a Whole Spoon of the Delicious Pesto
The Best Vegan Pesto Recipe
Read Next Post →
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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 ;)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Elena Szeliga

avatar

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Amazon Influencer Store