This Asparagus Fennel Salad recipe is so fresh and delicious! Made with shaved raw asparagus, fennel bulb, avocado, and toasted, slivered almonds tossed in the most delicious Lemony Leek Dressing. Vegan.

One of our favorite spring salads, this Asparagus Salad is made with shaved raw asparagus and fennel bulb, avocado, and toasted, slivered almonds, tossed in the most delicious Lemony Leek Dressing.

The world is full of magic things, patiently waiting for our senses to grow sharper. 

W.B. Yeats

Fresh and crunchy, this shaved Asparagus Fennel Salad just sings of spring!  Shaved asparagus paired with the fennel bulb, toasted almonds and leek dressing combine to create a symphony of textures and flavors. One of our favorite spring salads!

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.  Check out 20+ Best Asparagus Recipes for more inspiration.

Why You’ll Love This!

  • It’s a great way to add raw asparagus to your diet. The good bacteria in our gut, love love love raw asparagus! It feeds the good guys!
  • The texture is everything! The texture of this salad is lovely and addicting- so fresh, light and crunchy- in the BEST way! The toasted almonds add such a nice crunch.
  • The Dressing! This Lemony Leek Dressing is one you’ll want to keep and repeat- it’s highly versatile and delicious on everything- from grilled veggies to meat and fish. Make a double batch, you’ll thank yourself!
  • Make this ahead! This asparagus salad recipe holds up well in the refrigerator for several days (leave out the avocado until serving), perfect for upcoming gatherings, potlucks or mid-week lunches- if it lasts that long!
Asparagus salad in a bowl.

Ingredient Notes

  • Asparagus– fresh Spring stalks that are a little thicker 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.
  • Fennel– raw fennel bulb is shaved thin using a mandolin (if possible) and gives a fresh crisp texture with a slight anise flavor.
  • Lemon thyme– makes this really special, but regular thyme will do.
  • Leeks– the sauteed leeks in the dressing are heavenly- it is worth the extra step.
  • Toasted slivered almonds add great texture and toasty flavor, but can be substituted with roasted pumpkin seeds if there are nut allergies.

See the recipe card below for a full list of ingredients and measurements.     

How To Make Asparagus Salad

Chopped leeks in asparagus salad.

Step One– Start by slicing and sautéing the leeks to create the flavorful base of the dressing.

Leeks sautéed in a pan for asparagus salad.

Step Two– Thinly slice the fennel bulb using a sharp knife, veggie peeler or mandolin.

Shaved fennel on a mandoline for asparagus salad.

Step Three– Slice asparagus stocks thinly and at a diagonal, or shave using a veggie peeler.

Cutting asparagus for asparagus salad.

Step Four– Toss the asparagus and fennel salad ingredients together.

Fennel and asparagus in a wooden bowl making asparagus salad.

Step Five- Toss in the dressing a little at a time, just enough to coat.

Adding dressing.

Step Five– Top the salad with avocado and toasted almonds right before serving!

One of our favorite spring salads, this Asparagus Salad is made with shaved raw asparagus and fennel bulb, avocado, and toasted, slivered almonds, tossed in the most delicious Lemony Leek Dressing.


  • Lemon Thyme elevates this salad if you can find it.
  • If making this ahead, wait to add the avocado slices until serving.
  • The dressing has an extra step of sauteeing the leeks- we promise it is absolutely worth it!

Asparagus Salad FAQS

Can you eat asparagus raw?

Asparagus can be eaten either cooked or raw. The tender, fresh Spring asparagus is when it is ideal to enjoy it raw. Sliced thinly, it is delicious.

What does fennel taste like?

Fennel has a fresh crunch-like celery and a slight anise flavor. It is delicious shaved thin and tossed in a salad.

What are the benefits of eating raw asparagus?

Among many benefits, raw asparagus contains insoluble dietary fiber that acts as a prebiotic, feeding essential gut bacteria. It is full of nutrients like vitamins A, C and K.

What To Serve With Asparagus Salad

More Recipes You May Enjoy

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

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Asparagus Salad Recipe

Shaved Asparagus Fennel Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20
  • Cook Time: 6
  • Total Time: 26 minutes
  • Yield: 4-6 1x
  • Category: Salad, Vegan
  • Method: Tossed
  • Cuisine: Northwest
  • Diet: Vegan


One of our favorite spring salads, this Asparagus Salad is made with shaved raw asparagus and fennel bulb, avocado, and toasted, slivered almonds, tossed in the most delicious Lemony Leek Dressing.


Units Scale
  • 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 thyme ( lemon thyme elevates!)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • 1/4 cup almonds, lightly toasted
  • 1/21 avocado, sliced


  1. Cut the leek in half lengthwise. Rinse well. Thinly slice the tender white part of the leek in ¼ inch thick, half moons.  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.  In a medium bowl, add thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil.  Add the sautéed leeks.
  2. Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices.  Slice the asparagus diagonally at a similar thickness to the fennel, discarding tough ends. Place a large bowl. 
  3. Toss with some dressing- you may not need all.  
  4. Add avocado slices and toasted almonds to serve.


If making this ahead, add the avocado right before serving. This will keep up to 3 days in the fridge. Serve over a bed of lightly dressed greens if you like! 

The leftover dressing will keep up to 4 days and is delicious in salads, with roasted veggies, or grilled veggies. 


  • Serving Size: 1 cup
  • Calories: 273
  • Sugar: 3.5 g
  • Sodium: 460.6 mg
  • Fat: 27 g
  • Saturated Fat: 3.9 g
  • Carbohydrates: 9.1 g
  • Fiber: 4.6 g
  • Protein: 3.3 g
  • Cholesterol: 0 mg

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  1. A beautiful salad! I served it at Thanksgiving, and it was a hit. The only thing I changed was, I served it warm because someone had brought a tossed salad, and I didn’t want two cold salads on a cold Thanksgiving day.
    Thank you for an inspiring recipe!

    1. So happy enjoyed this Ulrike! Thanks so much for circling back and leaving a review, very appreciated!

  2. This is truly amazing! Being based in the UK it’s so refreshing to find this unique and delicious salad recipe. Fresh, light and satisfying, what more can you ask for? Thank you so much for being inspirational and coming up with such pleasurable food. We had it this evening with BBQ’d meats – perfect!

  3. Delicious! Wasn’t sure I’d like the fennel but it was great. Crunchy, light and refreshing.
    Didn’t have leeks so I used shallot instead.

    1. Asparagus is rich in folic acid, vitamin A and C. It’s good for the gut, and has healthy fiber.


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