Massaged Kale and Fennel Salad with Lemon Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of massaged kale and thinly sliced fennel with dried apricots, cashews, and goat cheese, tossed in a lemon vinaigrette. Fresh, healthy, and satisfying as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups kale (chopped)
- 1 fennel bulb (sliced (~1 cup))
- 3 fennel stalks (chopped)
- 1/4 cup fennel fronds (chopped)
- 1 apple (finely sliced)
- 1/2 purple onion (finely diced)
- 1/2 cup dried apricots (chopped)
- 1/2 cup cashews (chopped)
- 1/4 - 1/2 cup crumbled goat cheese*
- 1/4 cup olive oil
- 2 tablespoons dill (chopped)
- 2.5 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 1/2 tablespoon honey (or 1 depending on sweetness level)
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 207mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 134mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.