Asparagus Fennel Salad
Ingredients
-
1
large
leek (White parts only)
-
⅓
cup
olive oil (divided)
-
1
large
fennel bulb (yielding about 2 cups)
-
4-6
large
asparagus stalks (about 1 cup)
-
1
tablespoon
fresh 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
whole
avocado, sliced
Instructions
- Slice and sauté the leeks in olive oil until wilted and golden, then set aside to cool.
- Thinly slice the fennel bulb using a knife or mandolin.
- Slice the asparagus diagonally, discarding tough ends.
- Toss the asparagus and fennel in a bowl with some dressing.
- Add avocado slices and toasted almonds just before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
273
Total fat
27g
Total carbohydrates
9.1g
Total protein
3.3g
Sodium
460.6mg
Cholesterol
0mg
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