Lemony Shaved Fennel Asparagus Salad
Lemony Shaved Fennel Asparagus Salad is a crisp, refreshing spring salad made with thinly shaved fennel, tender asparagus, peppery greens, and a bright lemon dressing. Finished with Parmesan and toasted nuts, this light Mediterranean-style salad is perfect for spring dinners, healthy lunches, or elegant side dishes.
Ingredients
- 1 large fennel bulb thinly shaved
- 1 bunch asparagus trimmed and thinly sliced
- 2 cups arugula or mixed greens
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup shaved Parmesan cheese
- 2 tablespoons toasted almonds or pine nuts
- Optional Garnish
- Extra lemon zest
- Fresh herbs dill or parsley
- Olive oil drizzle
Instructions
- Prepare the Vegetables
- Wash and dry all vegetables thoroughly.
- Remove any tough outer layers from the fennel bulb.
- Slice the fennel bulb in half and thinly shave it using a sharp knife or mandoline.
- Trim the woody ends from the asparagus.
- Slice the asparagus thinly on a diagonal.
- Assemble the Salad
- In a large mixing bowl combine:
- Shaved fennel
- Sliced asparagus
- Arugula or mixed greens
- Make the Lemon Dressing
- In a small bowl whisk together:
- Lemon juice
- Lemon zest
- Olive oil
- Salt
- Black pepper
- Toss and Finish
- Pour the dressing over the vegetables.
- Toss gently until everything is lightly coated.
- Sprinkle with:
- Shaved Parmesan cheese
- Toasted almonds or pine nuts
- Serve immediately.
Notes
- Slice the fennel and asparagus very thin for the best delicate texture.
- Use a mandoline slicer if available for even slices.
- Add dressing just before serving to keep vegetables fresh and crisp.
- For a softer asparagus texture, blanch the asparagus 30 seconds in boiling water before slicing.