Asparagus and Fennel Slaw 

Delicious Detox Cookbook

Ingredients

1 bunch of thin asparagus

Juice of 1 lemon

¼ cup (60mL) extra-virgin olive oil

½ teaspoon (2mL) sea salt

1 teaspoon (5mL) freshly ground pepper

½ teaspoon (2mL) fennel seeds

2 tablespoons (30mL) chopped fresh mint

1 large fennel bulb, thinly sliced

1 red bell pepper, seeded and thinly sliced

½ small red onion, thinly sliced

Directions

1. Bring a medium saucepan of water to a boil over high heat.

2. Break off the bottom tough ends of the asparagus, put them in the saucepan, and boil for 2 minutes.

3. Drain the asparagus and immediately rinse under cold running water until cool and drain again. Cut into 2-inch pieces and place in a large serving bowl.

4. To make the dressing, whisk together the lemon juice, olive oil, salt, pepper, fennel seeds, and mint in a small bowl.

5. Add the fennel slices, bell pepper, and onion to the asparagus, pour the dressing over top, and toss to coat evenly.

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