Kale, Shaved Fennel, and Dried Fig Salad

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.

Total Time

10min

5.0

1 Rating

Author: Elise Tries to Cook

Servings:

Ingredients

•

11 1/3 cups

Kale

or Greens of Choice

•

Dried Figs , halved

or Raisins or Dried Fruit of Choice

•

Fennel Bulb

or Pickled Red Onions

Lemon Chive Dressing

•

Lemon , juiced

•

4 Tbsp

Extra-Virgin Olive Oil

•

2 Tbsp

Whole Grain Dijon Mustard

•

4 Tbsp

Fresh Chives , cut

or 2 Tbsp Dried Chives

•

1 tsp

Salt

Cooking Instructions

Shred and de-stem the Kale (11 1/3 cups) . Massage the kale in a large serving bowl.

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.

Add the shaved fennel and Dried Figs (20) onto the massaged kale.

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.

Pour the lemon and chive dressing over the salad and mix together. Serve and enjoy!

Nutrition Per Serving

CALORIES

235

FAT

16.2 g

PROTEIN

3.5 g

CARBS

24.4 g