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.
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!
Table of Contents
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
Step One– Start by slicing and sautéing the leeks to create the flavorful base of the dressing.
Step Two– Thinly slice the fennel bulb using a sharp knife, veggie peeler or mandolin.
Step Three– Slice asparagus stocks thinly and at a diagonal, or shave using a veggie peeler.
Step Four– Toss the asparagus and fennel salad ingredients together.
Step Five- Toss in the dressing a little at a time, just enough to coat.
Step Five– Top the salad with avocado and toasted almonds right before serving!
ASPARAGUS SALAD REcipe TIPS
- 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
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.
Fennel has a fresh crunch-like celery and a slight anise flavor. It is delicious shaved thin and tossed in a salad.
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
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Shaved Asparagus Fennel Salad
- Prep Time: 20
- Cook Time: 6
- Total Time: 26 minutes
- Yield: 4-6 1x
- Category: Salad, Vegan
- Method: Tossed
- Cuisine: Northwest
- Diet: Vegan
Description
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.
Ingredients
- 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
- 1/2– 1 avocado, sliced
Instructions
- 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.
- 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.
- Toss with some dressing- you may not need all.
- Add avocado slices and toasted almonds to serve.
Notes
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.
Nutrition
- 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
Added all the dressing which made it a little soggy at brunch that same day. Shaved the leeks to thin. Otherwise fresh and satisfying for my family of adults.
Thanks for the feedback Tracy- I updated the recipe to prevent this in the future. 🙂
Delicious salad! I warmed up some leftover chicken and placed the salad over it on my plate and placed a couple tablespoons of a medium spiced guacamole on top as I didn’t have an avocado available to slice. ♥️
Sounds amazing Diana!
Soo good ! I’ve been eating it for the last three days. Great flavor, lots of crunch and so refreshing. Can’t stop eating it😍
So glad you like this one Gabriele!
This looks so good and i can’t wait to make it. One problem. My wife can’t eat onion, leek, or any oniony. Any way to salvage this wonderful salad without leek?
I guess you could try it with a simple vinaigrette, leaving the leeks out?
This was absolutely delicious! Will definitely be on repeat for my family!
I’ve made this several times already this summer and it’s on the menu again tonight🙂 It’s so fresh!
Thanks and happy you enjoyed it!
So fresh and delicious. I followed the recipe as written except used less oil. The flavors in the dressing were a perfect compliment to the raw veggies. This is so healthy and delicious. Thank you for another winner!
I wanted a lite dinner and made this tonight. The fresh and straight forward taste makes this something special. I added hearts of palm which complemented the avocado. This is definitely a keeper – next time I’d like to add some mint as well.
So happy you liked it!
I made this today with farm fresh asparagus. Was so delectably satisfying! Tastes like spring.
I could drink the dressing….
Thanks Tonia and Sylvia!
So glad you liked it Tyler!
Delicious!
Can I sub with an onion instead of the leek?
Yes, that should work!
Oh my. This is pure goodness — and looks beautiful as well!!
I LOVE fennel. Made the beet orange fennel salad last week (another fave) and had an extra fennel bulb, so I made this salad tonight.
I substituted a red onion for the leek because i didn’t have a leek. No other changes. I served it on tender greens mixed with some cooked quinoa I had in the fridge, avocado, radishes and cucumbers. I did not want the meal to end 🙂
Thank you Sylvia.
Glad you liked it Deb!
This was sooooo good! My daughter, who could be a fennel addict, chose this for me to make, we loved it. It will be a regular on our Lent menu over the next forty days, and then beyond.
Thanks Jane, glad you both enjoyed!
I love the idea of this salad but am not a big fan of fennel. Would green/red cabbage work as a substitution here? Thanks!
I think that would work!
I have made this several times. Especially when Asparagus first started this spring. An excellent potluck dish!
Perfect!
Love this salad!! Didnt change anything in the recipe.
Loved this salad as did everyone who I shared it with. It’s crunchy, interesting, flavorful and healthy. I’ll make this one again and again. I have shared this recipe with everyone that I served it too.
So happy you enjoyed it Trudy! One of my favorite salads on the blog. 🙂
We love this recipe and found that verjus substitutes perfectly for the lemon juice for anyone (like my husband) who has a citrus allergy.
Love this idea- perfect substitution!
Made this and loved it – thank you! This is going on the mother’s day brunch menu 🙂
Thanks- great to hear!
Crazy good! Love all the components!
This sounds wonderful-but are the asparagus and fennel completely raw? I ask because another commenter said it was tender, but it sounds crunchy to me! Thanks.
Hi yes they are raw. The dressing tenderizes them a bit, but they have nice crunch.
I made this salad for dinner tonight. OMG! So tender and delicious! It pared perfectly with grilled chicken. It is now on my list of go to salad dishes. Thank you to the Feasting at Home crew!
Merci pour cette belle recette! Je l’ai essayé et toute la famille a beaucoup aimé. J’Ai ajouté du bacon croustillant. C’était parfait!
Translation “Thank you for this great recipe! I tried it and the whole family liked it a lot. I added crispy bacon. It was perfect!”
Thanks Annie so happy you enjoyed this!
I love your recipes but 7 pictures of the salad before we get to the recipe. Is this just about SEO?
I see your point Sam. 😉 It is actually for pinterest. There is a “skip to recipe” link at the top of each post so you can avoid all photos and copy and go strait to the recipe. Sorry, I know it’s annoying.