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Citrus Avocado Kale Salad With Toasted Seeds & Fennel Pesto Dressing Three Ways.
KALE AND CARAMEL18Ingredients
15Minutes
1150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups olive oil
- 4 Tbsp. lemon juice
- 1 1/2 cups fennel fronds (picked from the stems roughly chopped)
- 2 cloves garlic
- 1 tsp. sea salt (plus more to taste)
- 1 tsp. honey (or agave)
- 4 Tbsp. hemp seeds (to fennel vinaigrette)
- 3/4 cup crumbled feta (to fennel vinaigrette)
- 2/3 cup sunflower seeds
- 1/2 tsp. ground coriander
- 2 tsp. braggs liquid aminos (or tamari)
- 1 bunch kale (or spigarello, stems and trimmed)
- olive oil (drizzle of)
- 3/4 cup fennel bulb (thinly sliced)
- 1/2 cup sliced cucumber (thinly)
- 1/3 cup radish (thinly sliced)
- 1/2 fruit (large pink grape, fruit segments only)
- 1 avocado (small, thinly sliced)
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NutritionView More
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1150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1150Calories from Fat1020 |
| % DAILY VALUE |
| Total Fat113g174% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium1000mg42% |
| Potassium1280mg37% |
| Protein14g |
| Calories from Fat1020 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A350% |
| Vitamin C260% |
| Calcium35% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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