Massaged Kale And Fennel Salad With Lemon Vinaigrette Recipe

Recipe By Slurrp

This massaged kale and fennel salad with lemon vinaigrette is a refreshing and nutritious dish. The kale leaves are gently massaged to soften their texture and enhance their flavor. Combined with thinly sliced fennel, the salad offers a delightful crunch and a hint of anise flavor. The tangy lemon vinaigrette adds a zesty kick and brings all the flavors together. This salad is perfect as a light lunch or a side dish for any meal.

4.3
17 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Massaged Kale And Fennel Salad With Lemon Vinaigrette
plan
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Ingredients for Massaged Kale And Fennel Salad With Lemon Vinaigrette Recipe

  • 0.17 bunch Kale
  • 0.17 Fennel Bulb, Thinly Sliced
  • 1/25 cup Fresh Lemon Juice
  • 1/25 cup Extra Virgin Olive Oil
  • 0.17 teaspoon Dijon Mustard
  • 0.17 teaspoon Honey
  • As required Salt And Pepper To Taste
  • as needed Toasted Nuts Or Seeds

Directions: Massaged Kale And Fennel Salad With Lemon Vinaigrette Recipe

Cooking Directions

  • STEP 1.Start by washing the kale leaves thoroughly and removing the tough stems. Tear the leaves into bite-sized pieces.
  • STEP 2.In a large bowl, combine the kale leaves and thinly sliced fennel.
  • STEP 3.Drizzle the lemon vinaigrette over the salad and use your hands to gently massage the dressing into the kale leaves for about 2-3 minutes. This will help to soften the leaves and infuse them with flavor.
  • STEP 4.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 5.Serve the massaged kale and fennel salad as a refreshing side dish or add some protein like grilled chicken or shrimp to make it a complete meal.

Cooking Tips

  • To make the lemon vinaigrette, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and pepper.
  • For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad.
  • If you prefer a milder flavor, you can soak the sliced fennel in ice water for about 10 minutes before adding it to the salad.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If the salad becomes slightly wilted, you can refresh it by drizzling some additional lemon vinaigrette and gently massaging the leaves again before serving.
Nutrition
value
871
calories per serving
44 g Fat36 g Protein108 g Carbs71 g FiberOther

Current Totals

  • Fat
    44g
  • Protein
    36g
  • Carbs
    108g
  • Fiber
    71g

MacroNutrients

  • Carbs
    108g
  • Protein
    36g
  • Fiber
    71g

Fats

  • Fat
    44g

Vitamins & Minerals

  • Calcium
    2263mg
  • Iron
    34mg
  • Vitamin A
    600mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    170mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    163mg
  • Vitamin E
    3mg
  • Copper
    3mcg
  • Magnesium
    739mg
  • Manganese
    11mg
  • Phosphorus
    1029mg
  • Selenium
    7mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp