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Asparagus and Avocado Salad with Toasted Breadcrumbs and Fennel Recipe

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4.1 from 2 reviews

A fresh and vibrant Asparagus and Avocado Salad combining crisp fennel, tender asparagus, creamy avocado, and crunchy toasted panko with a flavorful tahini dressing. Perfect as a light lunch or a side dish for any meal.

Ingredients

Fennel and Salad Base

  • 1 small fennel bulb (with fronds attached)
  • 3 Tbsp. fresh lemon juice, divided
  • 3/4 tsp. kosher salt, divided
  • 1 bunch asparagus, trimmed and sliced diagonally into thirds
  • 1/4 tsp. cracked black pepper, plus more for garnish
  • 1 large (or 2 small) avocados, peeled and cut into small wedges or thin slices

Toasted Panko Mixture

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. grated Parmesan cheese

Dressing

  • 2 Tbsp. tahini
  • 1 Tbsp. rice vinegar
  • 1 1/2 tsp. lower-sodium tamari (or soy sauce)
  • 1 tsp. maple syrup
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. fresh grated ginger (or dried)
  • 2 Tbsp. water

Instructions

  1. Prepare the fennel: Remove the stocks and root end from the fennel bulb, then slice it in half. Core each half by cutting out the tough center. Peel off the outer layer and thinly slice each half on a mandoline. Reserve the fronds for garnish. Place sliced fennel in a bowl, add 2 tablespoons of lemon juice and 1/4 teaspoon of salt, and toss to combine. Let this marinate for 20 minutes while you prepare the rest of the salad.
  2. Toast the panko and sesame seeds: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and sesame seeds, cooking for 3 to 5 minutes and stirring frequently until they turn golden and toasted. Transfer to a bowl and let cool slightly. Then stir in the grated Parmesan cheese.
  3. Cook the asparagus: Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to medium-high. Add the sliced asparagus and cook for about 3 minutes until barely tender but still bright green with some bite. Season with 1/4 teaspoon each of salt and black pepper, then remove from heat.
  4. Make the dressing: In a medium bowl, whisk together tahini, rice vinegar, tamari, maple syrup, toasted sesame oil, and grated ginger until smooth. Gradually whisk in water 1 tablespoon at a time until the dressing reaches a smooth, creamy consistency.
  5. Assemble the salad: Arrange the cooked asparagus on a large serving platter. Scatter the marinated fennel on top, then arrange the avocado slices. Squeeze the remaining 1 tablespoon of lemon juice over the avocado and sprinkle with 1/4 teaspoon of salt. Sprinkle the toasted panko mixture evenly over the salad and drizzle with the prepared dressing. Garnish with reserved fennel fronds and a few grinds of black pepper.

Notes

  • For best flavor, let the fennel marinate at least 20 minutes to soften its texture and mellow its flavor.
  • Use a mandoline slicer to achieve very thin, uniform fennel slices.
  • Lower-sodium tamari is recommended for a less salty dressing, but regular soy sauce works as a substitute.
  • The toasted panko topping adds a delightful crunch—don’t skip this step.
  • This salad is best served fresh but can be refrigerated for up to 1 day, keeping components separate to maintain texture.

Find it online: https://simpleplatter.com/asparagus-and-avocado-salad-with-toasted-breadcrumbs-and-fennel-recipe/