Shaved Fennel and Asparagus Salad

A tasty winter salad.



  • 1 bunch of asparagus
  • 1 bulb of fennel
  • a few shiitake mushrooms
  • a handful of almonds
  • juice of half a lemon
  • 1-2 tbsp extra virgin olive oil
  • salt, black pepper, & garlic powder, to taste


  1. Clean 1 bunch asparagus, about 12-15 spears. Take a peeler and ribbon each spear into strips.
  2. Thinly chop 1 bulb of fennel, or take a grater and shave the fennel, into thin strips.
  3. Take 4-6 shiitake mushrooms, and slice lengthwise, place in a small sauté pan with a bit of water in the bottom.  Cover and heat on medium low for 5-10 minutes, or until softened.
  4. Combine shiitake, asparagus, and fennel.  Over the salad, drizzle the juice of half a lemon, about a tbsp or so olive oil, and a sprinkling of sea salt and freshly ground pepper.
  5. To make the vegan “parmesan” topping:
  • place about 15 raw almonds in a sealed plastic bag, crush the nuts with a hammer until they’ve got the texture and size of bread crumbs.
  • add a dash or two garlic powder in the bag, along with a pinch fine-grained salt. shake to combine, then add more of any of the three ingredients to taste.

photo credit: hipsterfood

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