Fennel and Asparagus Salad

Recommended by a CSA member! This salad can be made ahead and holds well in refrigerator for several days. If making ahead, add the avocado right before serving.

From Tonia Schemmel (via Feasting at Home)


1 large leek or spring onion (white parts only)

1/3 cup olive oil (divided)

1 fennel bulb (sufficient to 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 avocado, sliced


Thinly slice the tender white part of the leek or onion in half circles.  Add 3 tablespoons of the olive oil to a cold sauté pan.  Turn burner on to medium and add the leeks or onions. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt 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.


Add avocado slices and toasted almonds to serve.

meal or course
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