Asparagus salad with turmeric tahini dressing.

Asparagus salad with turmeric tahini dressing

A fresh spring salad with crisp cos lettuce, pan-seared asparagus, radish, cucumber, creamy avocado and a gorgeous golden turmeric tahini dressing.
5 from 1 vote
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Course: Salads and dressings
Cuisine: Gluten free, Vegan
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Servings: 2
Calories: 452kcal
Author: Quite Good Food


For the salad:

  • 1 bunch of asparagus, halved lengthways, about 12-15 spears
  • 1 tsp extra virgin olive oil
  • 3-4 cups baby cos lettuce, (one supermarket pack - I used mixed red and green leaves)
  • 1/2 a telegraph cucumber, thinly sliced
  • 2-3 radishes, thinly sliced
  • 1 avocado, sliced
  • 2 tbsp sunflower seeds

For the dressing:

  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, crushed or finely grated
  • 1 tsp turmeric powder
  • Salt and black pepper to taste


  • Put all salad dressing ingredients into a small jar or sealed container, shake to combine. Taste and adjust seasoning if required. If the dressing is too thick, add a little more lemon juice or a splash of water.
  • Heat a frypan (skillet) over a medium-high heat. Toast the sunflower seeds in the dry pan until golden brown, scoop out and set aside.
  • Put the frypan back on the heat, and add 1 tsp extra virgin olive oil. Throw in the asparagus and cook for 1-2 minutes, or until only just cooked and starting to colour a little on the edges.
  • Assemble cold salad ingredients on a platter or large serving bowl and top with the cooked asparagus.
  • Sprinkle over sunflower seeds, and drizzle with dressing.
  • Serve straight away while asparagus is hot, or let it cool - it's delicious either way.
  • Serves 2 as a light meal, or more as a side dish.

Nutrition information

Calories: 452kcal | Carbohydrates: 23.8g | Protein: 9.5g | Fat: 39.6g | Saturated Fat: 5.4g | Cholesterol: 0mg | Fiber: 12.4g
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