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Raw Fennel and Asparagus Salad

Raw Fennel and Asparagus Salad

Raw Fennel and Asparagus Salad Recipe: 

1 large head of fennel 

5 stalks of asparagus

2 cups of pea shoots  

½ cup flaked almonds / pecans toasted 

1 avocado 

½ cup EVO 

Zest & juice of 1 lemon

Salt & pepper to taste 

2 semi-hard boiled eggs 

Using a mandolin slice the fennel starting from the base into thin slices. Thinly slice the asparagus stalks at a diagonal. Toast the flaked almonds until golden brown. Slice the avocado. Zest and juice the lemon. Mix into the fennel and asparagus. When ready to serve, combine the fennel, asparagus and bean shoots, add the avocado. Drizzle with the olive oil and finally toss in the toasted almonds. Boil the eggs, peel and slice in half. Place on the salad.

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