My sister and I have both been absolutely loving recipes from Dishing Out Health. The recipes are all fresh, healthy, and packed with flavor. We eat a lot of vegetables in our house, and I'm always happy to try out a new side dish. This side is great for summer picnics, Sunday dinner, or split up into salads for weekday lunches. I love to smoke a chicken for dinner with this salad.
Ingredients:
1 small fennel bulb
1 lemon, juiced
3/4 teaspoon salt, divided
3 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
2 tablespoons sesame seeds
1 bunch asparagus, ends trimmed and sliced at a diagonal into thirds
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
1 large ripe avocado, peeled, pitted and cut into thin slices
1 lime, juiced
Sesame Dressing
2 tablespoons tahini
1 tablespoon rice vinegar
1 1/2 teaspoons tamari
1 teaspoon maple syrup
1 teaspoon toasted sesame oil
1/2 teaspoon dried ginger
Preparation:
1. To prepare fennel, remove the stalks and the trim the end of the root. Slice the bulb in half. Peel off the outer layer and discard. Thinly slice each half on a mandoline or with a knife. Reserve the fennel fronds for garnish. Place sliced fennel in a bowl and add lemon juice and 1/4 teaspoon of salt. Toss to combine. Let sit for 20 minutes to pickle while you prepare the remainder of salad.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add panko and sesame seeds. Toast for 3 to 5 minutes, stirring often, until golden. Transfer to a bowl to cool. Once cooled, stir in shredded Parmesan.
3. Add remaining 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Add asparagus and cook until barely tender, about 3 minutes. The asparagus should still be bright green with some crispness to it. Season salt and black pepper. Remove pan from heat.
4. Prepare dressing by combining all ingredients in a small bowl; whisk to combine. Dressing should be creamy. If the dressing feels to thick due the tahini, whisk in 1 tablespoon of water.
5. To assemble salad, arrange asparagus on a large serving platter. Scatter pickled fennel over the top. Toss avocado slices in lime juice to prevent browning. Scatter panko mixture over the top and drizzle with dressing. Garnish salad with reserved fennel fronds and black pepper.
Ingredients:
1 small fennel bulb
1 lemon, juiced
3/4 teaspoon salt, divided
3 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
2 tablespoons sesame seeds
1 bunch asparagus, ends trimmed and sliced at a diagonal into thirds
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
1 large ripe avocado, peeled, pitted and cut into thin slices
1 lime, juiced
Sesame Dressing
2 tablespoons tahini
1 tablespoon rice vinegar
1 1/2 teaspoons tamari
1 teaspoon maple syrup
1 teaspoon toasted sesame oil
1/2 teaspoon dried ginger
Preparation:
1. To prepare fennel, remove the stalks and the trim the end of the root. Slice the bulb in half. Peel off the outer layer and discard. Thinly slice each half on a mandoline or with a knife. Reserve the fennel fronds for garnish. Place sliced fennel in a bowl and add lemon juice and 1/4 teaspoon of salt. Toss to combine. Let sit for 20 minutes to pickle while you prepare the remainder of salad.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add panko and sesame seeds. Toast for 3 to 5 minutes, stirring often, until golden. Transfer to a bowl to cool. Once cooled, stir in shredded Parmesan.
3. Add remaining 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Add asparagus and cook until barely tender, about 3 minutes. The asparagus should still be bright green with some crispness to it. Season salt and black pepper. Remove pan from heat.
4. Prepare dressing by combining all ingredients in a small bowl; whisk to combine. Dressing should be creamy. If the dressing feels to thick due the tahini, whisk in 1 tablespoon of water.
5. To assemble salad, arrange asparagus on a large serving platter. Scatter pickled fennel over the top. Toss avocado slices in lime juice to prevent browning. Scatter panko mixture over the top and drizzle with dressing. Garnish salad with reserved fennel fronds and black pepper.