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

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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
 

  • 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.
  • In the meantime, core and shave the fennel bulb with a mandolin (or sharp knife) and cut the asparagus into small pieces.
  • 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.
  • Add in chopped almonds and sliced avocado.
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