Shaved Fennel + Asparagus Salad with Leek, Arugula, and Lemon Thyme

Ingredients

• 1 large leek white part only
• 5 tbsp extra virgin olive oil divided
• 1 large fennel bulb
• 5 oz fresh arugula
• 1 bundle asparagus woody ends removed + chopped
• 1 tbsp fresh lemon thyme or sub regular thyme
• 2 tbsp fresh lemon juice
• 1 tsp Celtic salt
• 1/2 tsp ground black pepper
• 1 tsp ground coriander
• 1/4 cup sprouted almonds toasted and chopped
• 1 avocado sliced

Instructions

1. Thinly slice the white part of the leek. Sauté in 3 tbsp of the olive oil until golden and wilted— about 5 minutes. Set aside to cool.
2. In the meantime, core and shave the fennel bulb with a mandolin (or sharp knife) and cut the asparagus into small pieces.
3. To your serving bowl, add lemon juice, lemon thyme, salt, pepper, coriander, and whisk in 2 tbsp of olive oil. Add the arugula, cooled sautéed leeks, asparagus, and shaved fennel. Toss well.
4. Add in chopped almonds and sliced avocado.