Description
A vibrant and healthy salad featuring seared asparagus marinated fennel and creamy avocado with a toasted panko crunch.
Ingredients
-
1 bunch asparagus.
-
1 fennel bulb.
-
1 large avocado.
-
1/2 cup panko breadcrumbs.
-
2 tbsp sesame seeds.
-
2 tbsp tahini.
-
3 tbsp lemon juice.
-
2 tbsp Parmesan cheese.
-
1 tsp maple syrup.
-
1 1/2 tsp tamari.
Instructions
-
Thinly slice fennel and marinate in lemon juice and salt for 20 minutes.
-
Toast panko and sesame seeds in oil until golden then mix with Parmesan.
-
Sear asparagus in a hot skillet for 3 minutes until tender-crisp.
-
Whisk tahini syrup tamari and vinegar with water to create a creamy dressing.
-
Arrange asparagus and fennel on a platter then top with sliced avocado.
-
Sprinkle with the toasted panko mixture and drizzle with sesame dressing.
-
Garnish with fennel fronds and serve immediately for a professional finish.
Notes
-
Using fresh lemon juice is the key to the professional-grade botanical aroma of this salad.
-
Always slice the fennel paper-thin to ensure it marinating perfectly in the citrus.
-
The panko crunch adds a healthy fat source and essential snap to the artisanal profile.
- Prep Time: 25 mins.
- Cook Time: 10 mins.
- Category: Salad.
- Method: Searing/Marinating.
- Cuisine: American Fusion.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 265 kcal
- Sugar: ~ 3g.
- Sodium: ~ 420mg.
- Fat: ~ 19g.
- Saturated Fat: ~ 3g.
- Unsaturated Fat: ~ 16g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 18g.
- Fiber: ~ 7g.
- Protein: ~ 6g.
- Cholesterol: ~ 5mg.
Keywords: Asparagus Salad, Avocado Fennel Salad, Tahini Dressing Recipes, Healthy Garden Salads, Panko Topped Salads, New York Recipe.