Fennel Orange Kale Salad

    • Difficulty
    • Easy
  • 12345 (1 votes, average: 5.00 out of 5)

This highly nutritious salad is refreshing, delicious, and full of flavors that combine effortlessly to deliver one awesome salad.

Ingredients

1 medium bunch curly kale

2 tablespoons fresh lemon juice

2 tablespoons hemp oil

3/4 teaspoon fresh orange zest

1/4 teaspoon Himalayan crystal salt

pinch nutmeg

1 cup fennel bulb, thinly sliced*

1 cup orange, peeled, seeded & chopped

8 kalamata olives, pitted & chopped

1 tablespoon fennel leaves, chopped

Instructions

1) Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
2) Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands.

3) Add the fennel, orange, olives and fennel leaves, and gently toss to mix. Enjoy!

Kristen SuzanneAbout Kristen Suzanne

Hi, I'm Kristen Suzanne, a Raw vegan chef, author and teacher with a passion for helping people succeed with the Raw vegan diet. I have been studying nutrition, fitness, and food preparation for 15 years. My passions for animals, food, health, and the environment are the driving factors behind my business' mission. I live in Arizona with my husband, daughter, and rescued dog, where we love and enjoy the constant sunshine, mountains, and palm trees.

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