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.
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