Roasted Fennel Kale Salad
Roasted Fennel Kale Salad
There’s nothing better than refreshing salads in the summer time! This roasted fennel salad makes a great refreshing lunch after a long day at the beach.
You will need: (Makes two)
multiple servings by 3 or 4 for a great dish to bring to a BBQ
2 handfuls trimmed cut kale
2 tbsp nutritional yeast
1/2 tsp pink himalayan salt
2 tbsp olive oil
juice of one lemon
1 bulb fennel, sliced thinly
1 handful cherry tomatoes, halved
1/4 cup hemp seeds
1/2 english cucumber sliced
1/2 cup crushed brazil nuts
To make:
1. Preheat oven to 350 degrees, toss sliced fennel lightly in olive oil, pink salt, and pepper to taste.
2. In a large bowl massage kale in nutritional yeast, olive oil, lemon, and pink salt.
3. Once fennel is done, decorate or combine all ingredients.
