I’m so proud to be participating in this years Virtual Vegan Potluck with so many fantastic food bloggers! Over 170 bloggers around the world are uniting to bring the veggie-friendly foodlovers of the world some deIiciousness. I RSVP’d that I’d “bring” a salad to this interweb party, and here’s what I’ve created….a little dish that’s quick to throw together and full of spring veggie goodness and starring my good friend fennel.What you need:

1 bulb fennel, THINLY sliced

1 zucchini, thinly sliced (yes, this is a trend…when in doubt, slice even thinner)

1/2 head cauliflower, thinly sliced

1 bunch asparagus, lightly steamed and chopped

1.5 avocados, thinly sliced

1 cup snap peas, chopped

1 head green romaine lettuce, roughly chopped

3 Tbsp good-quality olive oil

Juice of 2 lemons

Salt and pepper to tasteStart by very gently steaming your asparagus so that it remains crisp, but turns bright, beautiful green.

After that, slice and chop your way to vegetable perfection and toss it all in a bowl.Add lemon juice and olive oil to your salad bowl, toss so that everything is lightly coated. The dressing should be SUPER light to show-off all them veggies in their glory, but you could also add a little whole grain mustard to kick it up a notch. Salt and pepper to taste, and bam! You have a beautiful green salad for your potluck and your belly!Just look how happy this salad made Lori of Crown Hill Day by Day. (I won’t lie, the joy was also due to some incredibly fuzzy socks).

Happy potlucking friends!

For more tasty salad ideas go back to Emmy Cooks and forward to Veg Bon Vivant. To see the rest of the Virtual Vegan Potluck participants, click here.