Place the ingredients for the dressing in a blender and blend. Set aside.

Use a vegetable peeler or mandolin to cut the carrots, zucchini, cucumbers, and yellow squash into ribbons. Cut the fennel, onion, and red pepper into slivers. Place the lettuce on a platter and top with the vegetables.

Parboil the avocado in boiling water for 60 seconds to prevent them from going black. Slice avocados and layer on top of the salad. Shave parmesan and scatter on top. Garnish with poppy seeds.

Drizzle the dressing over salad just before serving. Use fingers to lightly toss to ensure everything is coated.

SERVES 6-8