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Fennel and Baby Kale Salad with Lemon Thyme Dressing

Fennel and Baby Kale Salad with Lemon Thyme Dressing


  • Author: Ashley Thomas
  • Yield: 2 1x

Ingredients

Salad:

  • 1 small fennel bulb, sliced into thin strips
  • 4 ounces baby kale
  • 1 avocado, chopped

Dressing:

  • ½ cup extra virgin olive oil
  • Juice of one large lemon (or ¼ cup of juice)
  • Zest from ½ lemon
  • Pinch of sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 medium garlic clove, minced
  • 1 teaspoon fresh thyme
  • ½ teaspoon honey or sweetener of choice, to taste

Instructions

  1. Slice fennel into thin strips and gently toss with baby kale leaves and chopped avocado.
  2. For dressing, whisk all ingredients together and place in jar (I like to reuse old spice jars for dressing).

Notes

  • The dressing will taste even better the next day!