Fennel Asparagus Salad

Description Crunchy and fresh, this Fennel Asparagus Salad pairs well with grilled fish, chicken or tofu. Also delicious on a bed of spring greens with cucumber and radishes. A vegan salad that can be made ahead and holds well in refrigerator for several days.

Ingredients

• 1 large leek ( White parts only)

• 1/3 cup olive oil ( divided)

• 1 large fennel bulb (yielding about 2 cups)

• 4–6 large Asparagus stalks (larger stalks can be more tender and juicier) about 1 cup

• 1 tablespoon fresh lemon thyme (or substitute regular thyme)

• 2 tablespoons fresh Lemon juice

• ¾ teaspoon Sea Salt

• ½ teaspoon ground Black Pepper

• 1 teaspoon ground Coriander

• ¼ cup almonds, lightly toasted

• ½– 1 avocado, sliced

Instructions Thinly slice the tender white part of the leek in half circles. Add 3 tablespoons of the olive oil to a cold sauté pan. Turn burner on to medium and add the leeks. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt to the leeks and set aside to cool. Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices. Slice the asparagus diagonally at similar thickness to the fennel, discarding tough ends. In a large bowl, add lemon thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil. Add the sautéed leeks, sliced asparagus and fennel. Toss to thoroughly incorporate dressing.