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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.

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