Lily's Lemony Fennel, Radish, and Kale Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1 tablespoon extra-virgin olive oil
- 8 large leaves dinosaur ((lacinato) kale)
- 2 cups sugar snap peas ( washed and ends trimmed (i used tender green beans instead))
- 3 cups very thinly sliced or shaved fennel bulb ((about
- 5 - 6 radishes ( very thinly sliced or shaved, about 1 cup)
- 1/3 cup loosely packed fresh flat-leaf parsley leaves
- 1/3 cup loosely packed fresh mint leaves
- 1 - 2 tablespoons fresh lemon juice ( or to taste)
- a few pinches flaky sea salt ( or to taste)
- 1/3 cup crumbled feta cheese ((about 1 3/4 ounces preferably feta in brine))
- freshly cracked black pepper ( to taste)
- Carbohydrate 0.426106666666667 g
- Cholesterol 0 mg
- Fat 2.28698667123156 g
- Fiber 0.344533342997233 g
- Protein 0.166693333333333 g
- Saturated Fat 0.320357333963654 g
- Serving Size 1 1 serving (7g)
- Sodium 1.5650000000913 mg
- Sugar 0.0815733236694336 g
- Trans Fat 0.0670100001236174 g
- Calories 22 calories
Remove the stems from the kale and chop the leaves into thin strips. Place the strips of kale in a large bowl and massage with the oil, about 30 seconds, until the leaves grow deep green, reduce in volume, and take on a mellow sheen. Slice each sugar snap pea in half diagonally across its midsection to reveal some of the peas (or do the same for green beans). Add the sliced peas, fennel, and radishes to the bowl with the massaged kale. On a cutting board, give the parsley, mint leaves, and the reserved fennel fronds a coarse chop. Add to the bowl of kale and veggies. Add 1 tablespoon of the lemon juice and the salt, and toss vigorously to combine. Add the feta and toss gently to integrate. Taste and adjust the salt and lemon juice as desired. ??Serve immediately. The salad will keep in an airtight container in the fridge for up to 3 days.
