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SideChef
Recipes
Dairy-Free
Kale, Shaved Fennel, and Dried Fig Salad

8 INGREDIENTS • 5 STEPS • 10MINS

Kale, Shaved Fennel, and Dried Fig Salad

Recipe
5.0
1 rating
A simple hearty salad of kale, crunchy shaved fennel with sweet dried figs. It is the perfect match for a bright, acidic lemon and chive salad dressing.
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Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
https://elisetriestocook.com
A simple hearty salad of kale, crunchy shaved fennel with sweet dried figs. It is the perfect match for a bright, acidic lemon and chive salad dressing.
10MINS
Total Time
$1.55
Cost Per Serving
Ingredients
Servings
4
us / metric
Kale
11 1/3 cups
Kale
or Greens of Choice
Dried Fig
20
Dried Figs, halved
or Raisins or Dried Fruit of Choice
Fennel Bulb
1
Fennel Bulb
thinly shaved
or Pickled Red Onions
Lemon Chive Dressing
Lemon
1
Lemon, juiced
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Whole Grain Dijon Mustard
2 Tbsp
Whole Grain Dijon Mustard
Fresh Chives
4 Tbsp
Fresh Chives, cut
or 2 Tbsp Dried Chives
Salt
1 tsp
Salt
Nutrition Per Serving
VIEW ALL
Calories
235
Fat
16.2 g
Protein
3.5 g
Carbs
24.4 g
Love This Recipe?
Add to plan
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Kale, Shaved Fennel, and Dried Fig Salad
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author_avatar
Elise Tries to Cook
I’m Elise! I’m a Los Angeles-based food blogger focusing on clean eating and cocktails. I make simple, creative dishes for the busy person who knows eating good makes you feel even better. And I always throw a California coastal spin to every recipe!
https://elisetriestocook.com
Cooking InstructionsHide images
step 1
Shred and de-stem the Kale (11 1/3 cups). Massage the kale in a large serving bowl.
step 1 Shred and de-stem the Kale (11 1/3 cups). Massage the kale in a large serving bowl.
step 2
Cut the fennel by trimming the Fennel Bulb (1) stems off. Next, cut the bulb in half. Remove the core by cutting a wedge or triangle-like shape off the bottom. Place each half on a cutting board flat side down. Slice the bulb lengthwise in strips, almost like you would an onion.
step 3
Add the shaved fennel and Dried Figs (20) onto the massaged kale.
step 3 Add the shaved fennel and Dried Figs (20) onto the massaged kale.
step 4
Make the dressing by combining the juice of a Lemon (1), Extra-Virgin Olive Oil (4 Tbsp), Whole Grain Dijon Mustard (2 Tbsp), Fresh Chives (4 Tbsp), and Salt (1 tsp) into a mason jar. Shake for 15-seconds.
step 5
Pour the lemon and chive dressing over the salad and mix together. Serve and enjoy!
step 5 Pour the lemon and chive dressing over the salad and mix together. Serve and enjoy!
Tags
view more tags
Dairy-Free
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Vegetables
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