Print
Fennel and Baby Kale Salad with Lemon Thyme Dressing

Fennel and Baby Kale Salad with Lemon Thyme Dressing


  • Author: Ashley Thomas

Ingredients

  • Salad:
  • 1 small fennel bulb, sliced into thin strips
  • 4 ounces of baby kale
  • 1 Avocado, chopped
  • Dressing:
  • 1/2 cup extra virgin olive oil
  • Juice of one large lemon (or ¼ cup of juice)
  • Zest of ½ lemon
  • Pinch of sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 medium garlic clove, minced
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon honey or sweetener of choice

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.

Notes

The dressing will taste even better the next day!