Spring Asparagus Salad

A salad with plenty of crunch from sugar snaps, spring asparagus and shaved fennel is good. But when piled with our creamy almond vinaigrette, it’s even better.

Prep: 10 mins | Cook: 5 mins | Serves: 1

This refreshing spring salad has fennel shavings that twist and twirl over layers of crisp asparagus and crunchy sugar snaps. The intense anise flavour of fennel was been balanced beautifully with our creamy almond-based dressing.  

You won’t just love this salad for its crunchy texture and refreshing flavour; it’s also loaded with functional foods to help fight against chronic disease. Fennel, in particular,  is one of the most potent sources of anethole, an aromatic compound with powerful antioxidant and antimicrobial effects. 

To make Almo’s signature Creamy Vegan Salad Dressing, combine four tablespoons each of Almo Crème and apple cider vinegar with two tablespoons of extra virgin olive oil and one teaspoon of Dijon mustard. Season with cracked pepper and sea salt to taste. This creamy dressing is also delightful with cos lettuce, shaved apple and cucumber, or just a simple salad of heirloom tomatoes and fresh basil. 

Ingredients

• 200g sugar snap peas, washed and trimmed
• 1 bunch of purple & green asparagus, washed and trimmed
• 1 baby fennel, washed 
• 1 lemon wedge
• Salt and pepper
• Creamy Vegan Salad Dressing (see recipe)

Method

1. Blanch asparagus in salted boiling water until just tender, 30 seconds. Transfer to a colander and place under cold running water to stop the cooking process. Once cool, drain and set aside to dry. 
2. Blanch sugar snaps in salted boiling water until just tender,10 seconds. Transfer to a colander and place under cold running water. Once cool, drain and then cut sugar snaps in half vertically to expose internal peas. Set aside. 
3. Cut the stalks off the fennel bulb and coarsely chop the fronds (those small feather-like greens). Discard stalk and retain the fronds. Remove the outer shell of the fennel bulb, cut in half lengthwise, and then shave crossways using a mandolin or knife to create thin slices. 
4. Combine asparagus, sugar snaps and shaved baby fennel in a large bowl. Add 2 tablespoons of Almo Salad Dressing and mix through, making sure to coat each element. 
5. Taste and add a bit more salt or acid until it seems balanced. Plate your salad, top with fronds and serve immediately with a lemon wedge.