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 Kale and Fennel Salad with Mint
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Servings
4-6 people
Ingredients
  • 1 bunch curly kale, stems removed, leaves chopped
  • 1 bulb fennel, trimmed, halved and thinly sliced
  • 1/2 cup fresh mint leaves, thinly sliced
  • 1-2 tablespoons olive oil
  • juice squeezed from a fresh lemon
  • Salt and pepper to taste
  • 1/4 cup sunflower seeds
Servings
4-6 people
Ingredients
  • 1 bunch curly kale, stems removed, leaves chopped
  • 1 bulb fennel, trimmed, halved and thinly sliced
  • 1/2 cup fresh mint leaves, thinly sliced
  • 1-2 tablespoons olive oil
  • juice squeezed from a fresh lemon
  • Salt and pepper to taste
  • 1/4 cup sunflower seeds
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Instructions
  1. Place the strips of kale in a large bowl and massage with one tablespoon of olive oil.
  2. Add the chopped fennel bulb and the mint to the bowl of kale.
  3. Add lemon juice, salt and pepper and toss to flavor the salad. If needed add more oil. Typically, this salad benefits from a generous amount of lemon juice.
  4. Top with sunflower seeds and serve.