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Warm Cabbage, Leek, and Shaved Fennel in a Lemon Thyme Dressing

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Salad

Ingredients
  

  • 2 cups salad mixutre I used cruciferous crunch from Trader Joe's
  • 1 large Leek white part only, chopped
  • 8 spears asparagus chopped
  • 1 bulb fennel shredded
  • 4 tbsp olive oil
  • 1 large avocado sliced
  • 1 cup shaved almonds
  • 4 tbsp lemon juice
  • 1 tbsp cumin
  • 6 twigs fresh thyme
  • salt & pepper to taste

Instructions
 

  • 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!
Keyword #aspargus, #easysalad, #fennel, #leeks, #lemonthyme, #lowcalorie, #salad, healthymeals