Easy Healthy Recipes + Lunch/Dinner + Side Dishes/Salads + Vegetarian

Kale, Fennel, Avocado & Almond Salad

15 August 2016

A total superfood bowl – and just wait until you try the garlic green dressing! Fennel is one of my go-to veggies; it’s so high in Vitamin C, fiber, folate and potassium and is sooo soothing for tummies. This is one of my fave salads from my first book, The Healthy Life – try adding a poached egg for a little protein boost!

Ingredients

Serves: 4

Salad:

  • 1/2 bunch kale, stems removed and leaves torn
  • 1 small bulb fennel, thinly sliced, fronds reserved for garnish
  • 1 avocado, sliced
  • 1/2 cup roasted almonds, roughly chopped

Green Dressing:

  • 2 spring onions, thinly sliced
  • Juice of 1 lemon
  • 1 clove garlic, roughly chopped
  • 1/3 cup cold pressed extra-virgin olive oil
  • 1/2 avocado, chopped
  • 1 tsp raw honey or maple syrup
  • 1/4 cup basil, roughly chopped
  • Himalayan salt and ground pepper

 

Method

  1. To make the green dressing, puree all the ingredients together with a stick blender or in a food processor. Taste and adjust with more seasoning, honey or lemon juice.
  2. Combine the kale with about half of the dressing in a large bowl. Use your hands to work the dressing into the kale – it will soften slightly.
  3. Add the fennel, more dressing, a couple of pinches of salt, then toss again.
  4. Add the avocado and almonds, and toss gently one last time. Drizzle the salad with the remaining dressing and garnish with fennel fronds.

 

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