Fennel Asparagus Salad

Fennel Asparagus Salad with Almonds and Lemony Leek Dressing. This vegan salad can be made ahead, a perfect side to fish, chicken or tofu. #fennel #fennelsalad #asparagus #vegansalad #eatclean #leeks #recipe #slaw #vegan #plantbased

5 from 6 reviews

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.




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.

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.


If making ahead, add the avocado right before serving. This will keep up to 3 days in the fridge.

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