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Fennel & Kale Salad

Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Servings: 3 servings
Author: Heather Nicholds

Ingredients

  • 3 cups kale, chopped
  • pinch sea salt
  • 1 bulb fennel, thinly sliced, or jicama
  • 1 apple, chopped
  • 1/4 cup goji berries, or dried cranberries or raisins
  • 2 Tbsp sunflower seeds, chopped

Dressing Ingredients

  • 2 Tbsp tahini
  • 2 Tbsp lemon juice, or apple cider vinegar
  • 1 Tbsp nutritional yeast
  • 1 clove fresh garlic, or 1/2 tsp garlic powder
  • pinch sea salt

Instructions

  • Put the chopped kale in a large salad bowl, sprinkle with a bit of sea salt, and massage with your hands until it wilts slightly. Add the rest of the vegetables, fruit, and seeds, and toss with the dressing to combine.

Dressing

  • Whisk together the tahini and lemon juice until thick. Then stir in 2-3 tablespoons water, along with the nutritional yeast, garlic, and salt. Stir until smooth and creamy. Store in an airtight container in the refrigerator for up to 1 week. It will thicken to a spreadable consistency as it sits, so, if using as dressing, add a bit of water and stir until smooth again.
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Nutrition

Calories: 244kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 563mg | Fiber: 8g | Sugar: 15g | Vitamin A: 15350IU | Vitamin C: 134.5mg | Calcium: 150mg | Iron: 3.6mg