1. Trim the tough ends of the asparagus and discard. Chop on the bias into small pieces.

2. Cut the stems off the broccolini and slice into small rounds. Keep the florets whole. Put in a bowl with the asparagus and set aside.

3. Snip the fennel tops off the fennel and set aside. Cut the fennel bulb in half and slice very thin using a knife or a Japanese mandoline.

4. Slice the celery, green onions, and radishes very thin using a knife or Japanese mandoline.

5. Place the potatoes in a medium sized pot. Cover with water and add salt. Bring to a boil and simmer until just cooked through. Cooking time will vary depending on the size of your potatoes. Remove from the water with a slotted spoon and set aside.

6. Add the broccolini and asparagus to the pot and cook until tender. Approximately 5 minutes. Drain and run under cold running water to stop the cooking. Place in the bowl with the rest of the raw ingredients.

7. When the potatoes are cool enough to handle, slice into 1/2” rounds. Add to the bowl.

8. Add the yogurt, lemon zest, lemon juice, olive oil, salt, and pepper to the bowl. Toss to combine.

9. Add the avocado and fennel tops to the bowl. Gently fold the ingredients until well combined. Check the seasoning. Serve warm, at room temperature, or cold.