Asparagus Salad
Asparagus Salad
Ingredients
- 1 large leek
- 1/3 cup olive oil
- 1 large fennel bulb
- 4-6 large asparagus stalks
- 1 tablespoon fresh thyme
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1/4 cup almonds
- 1/2 – 1 avocado, sliced
Instructions
- 1
Cut the leek in half lengthwise. Rinse well. Thinly slice the tender white part of the leek in ¼ inch thick, half moons.
- 2
Add 3 tablespoons of the olive oil to a cold sauté pan.
- 3
Turn burner on to medium and add the leeks.
- 4
Sauté until wilted and just starting to turn golden on the edges, about 6 minutes.
6 min - 5
Add a pinch of salt to the leeks and set aside to cool. In a medium bowl, add thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil.
- 6
Add the sautéed leeks.
- 7
Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices.
- 8
Slice the asparagus diagonally at a similar thickness to the fennel, discarding tough ends. Place a large bowl.
- 9
Toss with some dressing- you may not need all.
- 10
Add avocado slices and toasted almonds to serve.
Nutrition
Per serving
