This Lemony Shaved Fennel Asparagus Salad is a crisp, refreshing spring or summer dish. Made with thinly shaved fennel and asparagus, creamy avocado, toasted almonds, and a zesty lemon vinaigrette, this plant-based, gluten-free, and dairy-free salad is perfect for light lunches, dinner parties, or Mediterranean-inspired meals.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
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1 medium fennel bulb, thinly shaved
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1 bunch asparagus, trimmed and shaved into ribbons
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1 ripe avocado, sliced
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1/4 cup toasted sliced almonds
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2 tablespoons fresh dill, chopped
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Zest of 1 lemon
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Juice of 1 lemon
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3 tablespoons olive oil
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Salt and pepper, to taste
Instructions
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Use a mandoline or sharp knife to shave the fennel bulb thinly and transfer to a large bowl.
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Shave asparagus into thin ribbons using a vegetable peeler and add to the bowl.
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Drizzle lemon juice and olive oil over the vegetables. Add lemon zest, salt, and pepper, and toss gently to coat.
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Add avocado slices and toasted almonds. Fold gently to combine without mashing the avocado.
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Sprinkle with fresh dill and serve immediately, or chill for 10 minutes to let the flavors meld.
Notes
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Substitute dill with mint, basil, or parsley for a different flavor.
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Add shaved Parmesan or goat cheese for extra richness if not dairy-free.
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Serve alongside grilled fish or chicken for a complete meal.
Find it online: https://yumfoodusa.com/lemony-shaved-fennel-asparagus-salad/