Shaved Asparagus Fennel Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring salad of shaved raw asparagus and fennel with avocado and toasted almonds in a lemony dressing. Fresh, crunchy, and bright with citrus and delicate vegetable flavors. A light side for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground coriander
- ¼ cup almonds, lightly toasted
- ½- 1 avocado, sliced
At a glance
PER SERVING · TIME 26M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 6m
- Sodium
- 92mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.