Winter Kale Salad
Trying to shop for kale in Vienna is like trying to find an authentic Wiener Schnitzel in L.A. – mission impossible. Every once in a while, however, I strike gold at my local organic food store. And when I do, I buy it in quantities that could easily feed a family of ten. Mike does not share my passion for the green stuff, so it is just me and my kale for breakfast, lunch and dinner. Usually for a good week or so.
|Winter Kale Salad|
|Prep Time||10 mins|
|Total time||30 mins|
While a delicious kale smoothie recipe will go live on The Daily Dose this Friday, I wanted to share a Winter Kale Salad with grilled fennel, walnuts and all kinds of other good stuff with you today. Friends of ours were recently telling us about a salad they make, and without ever having tasted it or knowing the exact ingredients, I decided to work with whatever my fridge and pantry had to offer in order to create something similar. The result? A salad that was right up my alley, perfect for colder days (obsessed with fennel during this time of the year) and super filling, not to mention healthy.
I have no shame in admitting that I actually finished this entire bowl (as in everything you see on these pictures) myself for lunch even though this recipe easily fills up two adults. It did take a while, but I simply could not stop eating. That’s how good it was. And thanks to the loads of greens, vitamins and healthy fats, I didn’t even feel the tiniest bit of regret afterwards.
Winter Kale Salad with Grilled Fennel
- 4-5 leaves of kale
- 1 avocado
- 1 bulb of fennel
- handful walnuts (approx. 10)
- 1 lemon
- 2 tbsp linseed (or olive) oil
- salt + pepper
- Wash the kale and prep the kale by cutting out the harder stems in the middle of the leaves .
- Cut the fennel bulb in quarters and heat a grilling pan with some coconut oil in it. Add the fennel and grill for a good 10 minutes until golden brown on all sides.
- Place the kale in a larger bowl and massage (yes, you read that right) for 2-3 minutes with the oil, lemon juice, salt and pepper until the leaves start to soften. You’ll notice a visible change as you do this; the leaves will darken, shrink in size and become silky in texture.
- Chop the walnuts and add to kale. Toss in bowl.
- Serve with grilled fennel and sliced avocado.