Fennel and Baby Kale Salad with Lemon Thyme Dressing
Fennel and Baby Kale Salad with Lemon Thyme Dressing
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
- Slice fennel into thin strips and gently toss with baby kale leaves and chopped avocado.
- 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!
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