Ingredients
Vegetables and Fresh Ingredients
- 1 small fennel bulb (with fronds attached)
- 1 bunch asparagus, trimmed and sliced at a diagonal into thirds
- 1 large (or 2 small) avocados, peeled and cut into small wedges or thin slices
For the Dressing
- 3 Tbsp. fresh lemon juice, divided
- 2 Tbsp. tahini
- 1 Tbsp. rice vinegar
- 1 1/2 tsp. lower-sodium tamari (or soy sauce)
- 1 tsp. maple syrup
- 1 tsp. toasted sesame oil
- 1/2 tsp. fresh grated ginger (or dried)
- 2 Tbsp. water
For Cooking and Toppings
- 3/4 tsp. kosher salt, divided
- 3 Tbsp. extra-virgin olive oil, divided
- 1/2 cup panko breadcrumbs
- 2 Tbsp. sesame seeds
- 1/4 tsp. cracked black pepper, plus extra for garnish
- 2 Tbsp. grated Parmesan cheese
Instructions
- Prepare the fennel: Remove the stocks and root end from the fennel bulb. Slice the bulb in half and remove the core from each half. Peel off the outer layer and thinly slice each half on a mandoline. Reserve the fennel fronds for garnish. Place the sliced fennel in a bowl and toss with 2 tablespoons of fresh lemon juice and 1/4 teaspoon of kosher salt. Let this mixture sit for 20 minutes to marinate and soften while preparing other ingredients.
- Toast the breadcrumbs and sesame seeds: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and sesame seeds, stirring frequently for 3 to 5 minutes until they turn golden brown and fragrant. Transfer this toasted mixture to a bowl.
- Cook the asparagus: Add the remaining 2 tablespoons of olive oil to the same skillet and increase heat to medium-high. Add the sliced asparagus and sauté for about 3 minutes, cooking until barely tender but still bright green with a little bite. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon cracked black pepper. Remove from heat. Once the breadcrumbs have cooled slightly, stir in the grated Parmesan cheese to combine.
- Make the dressing: In a medium bowl, whisk together tahini, remaining 1 tablespoon lemon juice, rice vinegar, tamari, maple syrup, toasted sesame oil, grated ginger, and salt to taste. Gradually add water in 1 tablespoon increments while whisking until the dressing becomes smooth and creamy.
- Assemble the salad: Arrange the cooked asparagus on a large serving platter. Scatter the marinated fennel slices over the asparagus, followed by the avocado slices. Drizzle the remaining tablespoon of lemon juice over the avocado and sprinkle with 1/4 teaspoon kosher salt. Evenly scatter the toasted panko and parmesan mixture on top, then drizzle with the creamy tahini dressing. Garnish with reserved fennel fronds and a few grinds of black pepper before serving.
Notes
- For best results, use fresh, firm asparagus and ripe but firm avocados to maintain texture.
- The fennel fronds make a great fresh herb-like garnish, adding a subtle anise flavor.
- Adjust the dressing thickness with water to your preference for creaminess and pourability.
- Use lower-sodium tamari to reduce salt content, or substitute with soy sauce if necessary.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- This salad is best served fresh but can be prepared a few hours in advance by keeping the dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
