Ingredients

The following ingredients have 5 Servings
  • 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 lemon thyme (or substitute regular thyme)
  • 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

Instruction

  • 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.