Fennel, Apple & Asparagus Salad w/ Avocado Citrus Crema

Ingredients:

• ice bath (water, lemon juice and ice in a large non-reactive bowl)
• 1 fennel bulb, cleaned and thinly sliced
• 2 small apples, cored and thinly sliced
• 1.5 cups asparagus, sliced diagnolly

Avocado citrus crema

• 1 very ripe avocado
• 1/2 blood orange, zest & juiced
• 1/2 tsp salt
• 1/2 tsp black pepper

Garnish: chopped walnuts and fennel fronds.

Directions:

1. Prepare an ice bath. Squeeze some lemon juice and keep aside.
2. Using a mandolin, thinly slice fennel and apples. Gradually add each slices into the ice bath to avoid browning.
3. Prepare citrus crema by combining all ingredients in a food processor. Pulse until smooth.
4. To assemble salad: Add all ingredients in a non-reactive bowl, add citrus crema and mix just until combined. Or plate the salad and crema separately.
5. Serve topped with chopped walnuts and fresh fennel fronds.