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No Bullshit Kitchen Kale and Fennel Salad

Kale and Fennel Salad

A lightweight, crunchy salad with a little tang from the dressing. Its great for summer!

Course Salad, Side Dish
Keyword kale, keto, low carb, side dish, vegetarian
Prep Time 20 minutes
Servings 5 servings
Calories 253 kcal

Ingredients

Lemon Vinaigrette

  • 1/4 cup olive oil
  • 2 Tbsp dill chopped, or 1-2 tsp dried
  • 2.5 Tbsp apple cider vinegar
  • 3 Tbsp lemon juice
  • 1/2 Tbsp honey or agave nectar
  • 1/4 tsp kosher salt

Kale & Fennel Salad

  • 4 cups kale chopped and tough stems removed
  • 1 fennel bulb sliced (about 1 cup)
  • 3 fennel stalks sliced
  • 1/4 cup fennel fronds roughly chopped
  • 1/2 red onion diced
  • 1/2 cup cashews chopped
  • 2 oz goat cheese

Instructions

  1. In a small jar, combine all the vinaigrette ingredients and shake well.

  2. Add the kale to a large bowl and drizzle with 2-3 Tbsp of the vinaigrette.

  3. "Massage" the kale with your hands, scrunching and squishing well for two or three minutes. The kale should reduce in volume by about half. Taste some to see if it's tender enough. If not, continue massaging.

  4. Add the rest of the salad ingredients and mix well to combine.

Recipe Notes

Great topped with sliced apple, dried fruit like cherries or apricots, or mandarin orange slices.

Nutrition Facts
Kale and Fennel Salad
Amount Per Serving
Calories 253 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g20%
Cholesterol 5mg2%
Sodium 207mg9%
Potassium 580mg17%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 8g16%
Vitamin A 5547IU111%
Vitamin C 75mg91%
Calcium 127mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.