Ribboned Asparagus and Fennel Salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1-2 pounds asparagus, white ends trimmed
  • 1 large fennel bulb
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • ¼ teaspoon lemon zest (here is the zester I use)
  • ¼ teaspoon sea salt
Instructions
  1. Take the asparagus and use a vegetable peeler to create long "ribbons" and place them in a bowl. I find it easiest to start towards the spear end, and then come back and do the bottoms. You will end up with a little "core" at the end; you can either slice this thin with a knife and add to the salad or discard.
  2. Use a mandoline slicer on the thinnest setting to slice the fennel bulb. Add it to the bowl with the asparagus.
  3. Add the olive oil, lemon juice, zest, and sea salt to the asparagus and fennel. Toss to combine.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/ribboned-asparagus-and-fennel-salad/