Asparagus Radish Salad with Honey-Mustard Dressing
User Reviews
5
Asparagus Radish Salad with Honey-Mustard Dressing
Description
This salad layers thinly sliced, lightly blanched asparagus that retains its vibrant green and crisp texture with halved radishes and fresh baby spinach leaves. The avocado adds creaminess to contrast the crunchy vegetables. The honey-mustard dressing is a combination of Greek yogurt, Dijon mustard, honey, and lemon juice giving the salad a creamy texture balanced by sweet and acidic notes. Garlic powder and freshly ground salt and pepper add seasoning depth.
The quick blanching of asparagus followed by cold water prevents overcooking, preserving both color and bite. Assembled just before serving, the salad is topped with chopped chives for a mild onion flavor and fresh herbal aroma. It pairs well with pasta, risotto, quiche, savory pies, and egg dishes, making it a versatile side for spring meals.
For convenience, the dressing can be prepared and stored separately up to five days in the fridge. The ingredients can be prepped ahead except the avocado, which is sliced just before assembly to prevent browning. Variations include using apple cider vinegar instead of lemon juice or substituting purple asparagus. The salad can also be adapted to vegan diets using plant-based yogurt and maple syrup instead of honey.
Ingredients
For the spring salad
- 1 bunch asparagus around 20 spears
- 1 bunch radish 12-15 radishes
- 2 handfuls spinach about 2 cups, packed, fresh baby
- 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 Dijon mustard Maille Originale
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp garlic powder
- salt freshly ground, to taste
- black pepper freshly ground, 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
- This salad is best eaten fresh; prepare dressing and chop vegetables ahead but slice avocado just before serving.
- Dressing stores well in the refrigerator for up to five days.
- Use apple cider vinegar as an alternative to lemon juice in the dressing for slight flavor variation.
- Purple asparagus may substitute for green; white asparagus is not recommended.
- For a vegan option, choose vegan Greek-style yogurt and replace honey with maple syrup.
- The salad complements a variety of spring meals including pasta, risotto, quiche, savory pies, and egg dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 114mg | 5% |
| Potassium | 624mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2396IU | 48% |
| Vitamin C | 21mg | 23% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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