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

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 212kcal

Author Elena Szeliga

Cost $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!

Video

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