Spring Detox Zucchini and Asparagus Salad

This Spring Detox Zucchini and Asparagus salad combines roasted spring produce, avocadoes, pickled radishes and spicy citrus dressing in an outrageously yummy healthy salad.
Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 393 kcal


Pickled Radishes

  • 8 radishes
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 tsp salt
  • 1 tsp red chili flakes
  • 1 tbsp honey

Spicy Citrus Salad Dressing

  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper

Salad Ingredients

  • 5oz mixed greens
  • 1 avocado
  • 1 green zucchini
  • 20 asparagus stalks
  • 1 tbsp olive oil


Picked Radishes

  1. Thinly slice radishes with a mandolin.
  2. Combine red wine vinegar, water, red chili flakes, salt and honey in a small sauce pan and heat until boiling.
  3. Remove from heat, and add sliced radishes to saucepan.
  4. Let cool for 15 minutes.
  5. Add to salad, or store in refrigerator for up to one week.

Spicy Citrus Salad Dressing

  1. Combine all ingredients for the dressing in a small airtight container. Shake container, or whisk, to combine ingredients really well. Store in refrigerator until ready to use.

Roasted Vegetables

  1. Preheat oven to 425 degrees.
  2. Spread sliced zucchini and asparagus stalks on a lined baking sheet. Drizzle with 1 tbsp. olive oil and season with salt & pepper.
  3. Place in oven and cook for 12-15 minutes.
  4. Remove from oven and let cool 5 minutes. Cut asparagus stalks in half.

Salad Assembly

  1. Combine mixed greens, zucchini and asparagus in a large salad bowl.
  2. Add salad dressing and toss.
  3. Top with pickled radishes and sliced avocado. Enjoy!