What better way to enjoy summer than with this recipe for a Creamy Asparagus Salad with Sunflower Seed Furikake from Everyone’s Table: Global Recipes for Modern Health.


Find the recipe for Creamy Asparagus Salad with Sunflower Seed Furikake below.


Serves 6

Sunflower and sesame seeds team up for a creamy, gingery dressing for asparagus that is snappy and juicy from a quick saute. The textures just multiply from there—crunchy, punchy pickled onions; rich chunks of avocado; and a shower of furikake made with nori seaweed, crispy garlic, and more nutty sunflower seeds.

Directions for the dressing:

1/4 cup plus 2 tablespoons unseasoned rice vinegar
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds, toasted (see page 26)
1 small shallot, roughly chopped
1 medium garlic clove, peeled
2-inch knob ginger, peeled and sliced against the grain
1/2 small jalapeno chile
2 teaspoons kosher salt
1 teaspoon toasted sesame oil
1/4 cup extra-virgin olive oil

Directions for the salad:

2 bunches asparagus
1 tablespoon avocado oil
1 teaspoon kosher salt
2 large Persian cucumbers, cut into 3/4-inch pieces
2 ripe Hass avocados, pitted, peeled, and cut into 1/2-inch pieces
1/2 cup drained Quick-Pickled Red Onions (page 286)
1/2 cup Sunflower Seed Furikake (page 324)

Make the dressing:

Combine all the dressing ingredients but the olive oil in a blender and blend on high speed until as smooth as possible, about 2 minutes. Add the olive oil, then blend again until the dressing is creamy and smooth, about 30 seconds. Reserve about 1/4 cup for this recipe. The rest is great for any hearty salad. It keeps in an airtight container in the fridge for up to 5 days.

Make the salad:

One by one, bend each asparagus spear to break off the tough bottoms and discard them. Cut the asparagus into 2-inch pieces. Heat the avocado oil in a wide, heavy skillet over high heat until shimmery and, working in two batches to avoid crowding, cook the asparagus until bright green and just slightly charred but still crisp, about 2 minutes. Season with the salt, transfer to a sheet pan in a single layer, and let cool to room temperature.

Combine the asparagus, cucumbers, and dressing in a large mixing bowl and toss really well to coat. Add the avocado and toss gently to coat without smashing the avocado. Transfer the mixture to a platter, then sprinkle with the pickled onions and the furikake. Serve right away.


From the book EVERYONE’S TABLE by Gregory Gourdet and JJ Goode. Copyright © 2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission. Photos by Eva Kosmas Flores.

*If you liked this recipe, take a photo or video of you making it and tag us on Instagram or Facebook and use the hashtag #WAMRECIPE.