Radish Asparagus Avocado Salad

Radish Asparagus Avocado Salad brings together the very best of early summer ingredients. It’s a fresh and light salad served with a creamy yogurt, fennel, and garlic dressing and it is really very delicious.  I always feel that there is something really special about the first fresh summer salad ingredients picked from the garden and, even if you don’t grow your own vegetables, seasonal produce always tastes better.

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This is such a fabulous salad, it makes a perfect light summer lunch or supper dish or will serve more people as an elegant appetiser.  You can add extra ingredients (see below for Variations on a Recipe) to make it a feast that will satisfy even the most hearty appetite.

The inspiration for this recipe came straight from my back garden.  The growing season in Scotland is quite late so it’s well into June before my crops start to reach the cropping stage.  The first to be ready are always the radishes and the ‘Salad Bowl’ lettuce, those little leaves you can keep picking all summer, they are so good.

Growing Radishes

I grow several different varieties of radish, French Breakfast is a longer radish and a quick grower, I also had some seeds of mixed radishes left from last year. Those ones come in lots of different colours, purples, reds, and whites.  However, my new favourite is a radish called Topsi.  It is a perfect little red sphere with lots of crunch and is a really quick cropping variety. If you would like advice on how to grow radishes check out Grow Your  Own Radishes from the Royal Horticultural Society website.

Making the Creamy Fennel & Garlic Dressing

Making the salad dressing couldn’t be easier with a good power blender like the Optimum Vac 2 Air Vacuum Blender.  I roughly chopped the garlic, but the fennel, yogurt, mayonnaise, spring onions, and lime juice went straight into the blender jug and seconds later I had a smooth pale green and fragrant dressing.

I used the Optimum Vac 2 Air Vacuum Blender to make the Creamy Fennel Dressing, it makes short work of soups, smoothies, juices and lots of other recipe ideas. You can read my full review and, if you are in the market for a top quality blender, then by buying through my Froothie Ambassador link, I earn a little commission which helps me to maintain Farmersgirl Kitchen and you don’t pay a penny more.

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Variations on a Recipe – Radish Asparagus Avocado Salad

Asparagus

Asparagus has a very short season and imported asparagus just doesn’t taste as good.  So if you can’t get asparagus grown locally, then you can add extra radish and avocado or substitute another salad vegetable like baby carrots, roasted at 200C/400F  with a tablespoon of oil and 1/4 tsp salt for 20 min., serve at room temperature.

Fennel

I used the herb fennel in the salad dressing because I grow it in my garden and I love the mild aniseed taste, and I think it makes a really fresh tasting dressing. If you are not so keen on the taste, then you could use fresh dill, thyme, chervil or parsley.  The taste won’t be the same but you will get a fresh herby tasting dressing.

Add Some Extra Protein

Radish Asparagus Avocado Salad absolutely stands as a dish on its own, but if you want to make the salad into a feast you could add feta cheese, fried cubes of tofu, or hard-boiled egg quarters. If you eat fish or meat, then flaked cooked salmon or chicken would also be great with this salad too.

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Check out this recipe

Lemon and Mint Tabbouleh Salad

I love this dish because it’s such a global favourite—you can find tabbouleh in all corners of the globe! It’s so simple in that not only does it require minimum effort, but you can also make it anytime and leave covered to blend the flavours for up to a day. This recipe uses our mint-flavoured olive oil to add a real kick to proceedings just as you’re plating up.

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PIN FOR LATER

Radish Asparagus Avocado Salad

Janice Pattie

Radish Asparagus Avocado Salad is a combination of summer ingredients that is fresh and light. It will serve 6 as an appetiser or 4 as a light lunch or supper dish.

5 from 11 votes

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Prep Time 15 mins

Cook Time 5 mins

Course Appetizer, Main Course, Salad

Cuisine British, vegetarian

Servings 4

Calories 323 kcal

Equipment

• Optimum Vac 2 Air Vacuum Blender or other power blender
• Frying Pan
• Sharp knife
• chopping board

Ingredients

 

MetricUS Customary units

• 150 g lettuce baby leaf
• 2 avocado
• 150 g radish
• 1 whole cucumber
• 30 g spring (green) onions
• 1 tbsp white wine vinegar
• 250 g asparagus
• 40 g butter

For the Creamy Fennel & Garlic Dressing

• 1 tbsp mayonnaise
• 100 g Greek Yogurt full fat
• 25 g fennel fronds
• 1 clove Garlic:
• 1/2 lime juice only
• 1 tsp salt

Instructions

 

For the salad

• Slice the spring (green) onions and place in a bowl. Cover with the white wine vinegar.
• Prepare the asparagus by breaking off the ends (furthest from the tip) where it naturally breaks. Then wash and dry on kitchen paper.
• Heat the butter until gently bubbling in a frying pan. Add the asparagus and cook for about 5 minutes turning frequently, until the asparagus spears are tender and can be pieced by a fork. Set aside to cool.
• Cut the cucumber in half long ways ( you can first cut across, then cut long ways if easier) and scoop out the seeds with a teaspoon. and discard. The slice each half cucumber longways in half then in half again. Cut into dice.
• Wash the radishes, top and tail and then slice thinly.
• Cut the avocados in half, remove the stone and the skin and slice.
• Drain the spring onions and set aside half for the salad.

For Creamy Fennel & Garlic Dressing

• Peel the garlic clove and roughly chop, add to the blender jug.
• Place all other dressing ingredients and half the spring onions that have been soaked in vinegar into the blender jug. Blend until smooth. Pour into a small serving jug.

To assemble the salad

• Divide the baby leaf salad leaves between four plates.
• Add the cucumber pieces, then the sliced radishes and avocado slices and lay the cooked asparagus spears across the plates. Sprinkle over the remaining spring onions and drizzle with the Creamy Fennel & Garlic Dressing.

Notes

• If you don’t have any asparagus or it’s out of season. Roast some carrots at 200C/400F with a tablespoon of olive oil and a 1/4 tsp of salt for about 15 – 20 minutes
• If you don’t have any fennel fronds then you can substitute dill, thyme, chervil or even parsley.  it will taste different but you will still get a fresh herby taste. 
• Make this light salad into a feast with added feta cheese, fried tofu or quartered hard-boiled eggs.

 

Nutrition

Calories: 323kcalCarbohydrates: 19gProtein: 8gFat: 27gSaturated Fat: 8gCholesterol: 24mgSodium: 718mgPotassium: 916mgFiber: 12gSugar: 4gVitamin A: 1130IUVitamin C: 25.6mgCalcium: 154mgIron: 3.5mg

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Disclosure: Froothie UK sent me the Optimum Vac 2 Air Vacuum Blender to use and review at home. I have not been paid for this post and was not required to give the blender a positive write up.  All opinions are my own.  Affiliate links included in this post.