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Export 9 ingredients for grocery delivery
Step 1
Thinly slice the tender white part of the leek in half circles. Add 3 tablespoons of the olive oil to a cold sauté pan. Turn burner on to medium and add the leeks. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt to the leeks and set aside to cool.
Step 2
Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices. Slice the asparagus diagonally at similar thickness to the fennel, discarding tough ends.
Step 3
In a large bowl, add lemon thyme, lemon juice, salt, pepper, coriander and whisk in remaining olive oil. Add the sautéed leeks, sliced asparagus and fennel. Toss to thoroughly incorporate dressing.
Step 4
Add avocado slices and toasted almonds to serve.
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