• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Happy Kitchen logo

  • About
  • Recipes
  • How to Start a Blog
  • Work With Me
  • Food Photography
Home » Recipes » Salad Recipes » Asparagus Radish Salad with Honey-Mustard Dressing

Asparagus Radish Salad with Honey-Mustard Dressing

March 11, 2020 By Elena Szeliga 2 Comments Last updated February 15, 2021

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

Print Recipe Jump to Recipe

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

  • Greek yogurt,
  • Maille Dijon Originale Mustard;
  • Honey,
  • Olive oil,
  • Lemon juice,
  • Garlic powder.

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:

  • 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).

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
Author Elena Szeliga
$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)

  • 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.

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

Filed Under: Easter Recipes, Gluten-free Recipes, Lunch Recipes, Recipes, Salad Recipes, Spring Recipes, Vegetarian Recipes Tagged With: 15min recipe

About Elena Szeliga

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
Previous Post: « 20 Best Vegan Tempeh Recipes
Next Post: The Best Vegan Pesto Recipe »

Reader Interactions

Comments

  1. Donna says

    March 17, 2020 at 3:23 pm

    5 stars
    Beautiful recipe! Thanks for the link to my omelette! 🙂

    Reply
    • Elena Szeliga says

      March 17, 2020 at 10:51 pm

      Hi Donna, thanks so much! Your omelette is so good! Already made it 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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

Primary Sidebar

Welcome to my happy kitchen!

 
avatar
I’m so happy you stopped by. I’m Elena, a blogger behind Happy Kitchen.Rocks. I post delicious and healthy vegetarian and vegan recipes that are easy to make. Dig in!
About Happy Kitchen.Rocks

Save

Subscribe and receive my free E-Book!






Thank you!

You have successfully joined our subscriber list.



Featured In Publications Sidebar

Popular Recipes

Roasted Garlic Sauce

Vegan Mexican Chopped Salad with Avocado Dressing

Baked Figs with Goat Cheese

Baked Pears with Gorgonzola

Baked Pears with Gorgonzola and Honey

Footer

Featured In Publications Footer

  • Home
  • Work With Me
  • Contact
  • Privacy Policy

Copyright © 2021 · Seasoned Pro Theme on Genesis Framework · WordPress · Log in

  • 2
  • 2