Fennel Asparagus Salad with Lemony Leek Dressing, topped with toasted almonds and avocado. This spring-inspired vegan salad is delicious ! A healthy and tasty side to fish, chicken or tofu. Simple and flavorful!
The world is full of magic things, patiently waiting for our senses to grow sharper.
Crunchy and fresh, this vegan Fennel Asparagus Salad sings of Spring! The Leek dressing is utterly divine and totally addicting, another delicious recipe created by my amazing friend Tonia.
Pair this refreshing salad with grilled fish, chicken or tofu, or serve it on its own over a bed of tender spring greens with cucumber and radishes.
The great thing about this salad is it holds well in refrigerator for several days- perfect for upcoming gatherings or mid-week lunches. If it lasts that long!
Start by slicing and sautéing the leeks to create the flavorful base of the dressing.
Slice asparagus stocks, thinly and at a diagonal.
Tip : Thicker stocks work best here! Trim off the tough ends- you’ll find this point naturally when you bend the bottom of the stocks, and where they naturally want to break is where the tough ends usually start.
Toss the asparagus and fennel with the flavorful leek dressing.
Serve the Fennel Asparagus Salad over a bed of tender spring greens and add radishes if you like. Or serve it as a side along fish or simple baked chicken or baked tofu! Or just on its own as you see here! The avocado and almonds add a little protein.
If making ahead, be sure to wait to add the avocado slices until serving.
I can’t wait for you to try this… truly delicious!
Crunchy and fresh, this Fennel Asparagus Salad pairs well with grilled fish, chicken or tofu. Also delicious on a bed of spring greens with cucumber and radishes. A vegan salad that can be made ahead and holds well in refrigerator for several days.
- 1 large leek ( White parts only)
- 1/3 cup olive oil ( divided)
- 1 large fennel bulb (yielding about 2 cups)
- 4–6 large Asparagus stalks (larger stalks can be more tender and juicier) about 1 cup
- 1 tablespoon fresh lemon thyme (or substitute regular 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 in half circles. Add 3 tablespoons of the olive oil to a cold sauté pan. Turn burner on to medium and add the leeks. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt to the leeks and set aside to cool.
If making ahead, add the avocado right before serving. This will keep up to 3 days in the fridge.
Keywords: Fennel Salad, Fennel slaw, Fennel salad recipes, Asparagus salad, raw asparagus salad, fennel asparagus salad,