Kale salad with orange and fennel

Prep 15 min·Total 15 min·4 servings·VEGAN·245 kcal

Ingredients

300 gr (10.5 oz.) kale
2 oranges
1 fennel
50 gr (1/3 cup) pine nuts
2 Tbsp pomegranate seeds

Dressing:

3 Tbsp tahini
1 Tbsp apple cider vinegar
Squirt of lemon juice
1-2 tsp maple syrup (optional)
salt & pepper

Instructions

1.Wash the kale and pluck the leaves from the stem
2.Filet the oranges
3.Finely slice the fennel or use a mandoline
4.Roast the pine nuts in a pan without oil
5.Remove the pomegranate seeds
6.Add the ingredients for the dressing to a jar and shake it well
7.Add the kale in a bowl and massage it with the dressing until it becomes smooth
8.Add the other salad ingredients to the bowl and serve it

Notes

Tip from my kitchen: when you massage the kale, really take 2–3 minutes and knead it firmly until it darkens and turns soft, that is what takes away the bitterness. I love slicing the fennel paper-thin on a mandoline so it stays extra tender. If the salad tastes too sharp for you, balance it with 1–2 teaspoons of maple syrup in the dressing. It also prepares beautifully: it keeps for 1–2 days in the fridge and does not collapse. No good tahini on hand? Use cashew butter or a simple lemon and olive oil dressing instead.

Nutrition per serving: 245 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook