Fennel, Asparagus and Olive Salad

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 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

instructions

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.