Thinly slice the large leek and asparagus spears then set aside
Add 2 tbsp of olive oil to a large sauce pan over medium heat. Add sliced leeks and asparagus to pan. Cook for 5 minutes
While leeks and asparagus are cooking, shave the fennel bulb or cut into small slices. Add the fennel slices to the large sauce pan. Cook vegetables for another 3-5 minutes adding 2 twigs of thyme (just the leaves), salt, and pepper as you go
While vegetables are cooking, add lemon juice, the rest of the olive oil (2 tbsp), cumin, thyme, salt and pepper to a large serving salad bowl. Whisk to mix all ingredients together
Add the salad greens (cruciferous crunch) to the same large salad bowl. Then add the roasted vegetables to same bowl. Stir so that salad dressing on the bottom of the bowl is evenly coated
Slice your avocado then add to the salad bowl. Add shaved almonds along with any additional seasoning as needed. Ready to serve!