Kale and Fennel Salad with Mint
Servings
4-6people
Servings
4-6people
Ingredients
  • 1bunch curly kale, stems removed, leaves chopped
  • 1bulb fennel, trimmed, halved and thinly sliced
  • 1/2cup fresh mint leaves, thinly sliced
  • 1-2tablespoons olive oil
  • juice squeezed from a fresh lemon
  • Salt and pepper to taste
  • 1/4cup sunflower seeds
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.