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Kale and Fennel Salad

 

This robust and colourful salad looks fabulous and has a tasty, crunchy texture. 

 

It contains good levels of protective antioxiants and many other essential nutrients required for optimum good health.

Good as a light lunch or serve with grilled fish, such as mackerel or trout as a main meal.

50g kale

40g fennel

½ apple

25g mixed seeds (I used pumpkin and sunflower)

Pomegranate seeds to garnish

Dressing:

Whisk or mix the following ingredients together:

Zest and juice of ½ an orange

1 tsp. white wine vinegar

2 tbsp. extra virgin olive oil

½ tsp Dijon mustard

Black pepper to taste

 

Remove the tough stems from the kale and very finely chop the leaves.  Very finely slice the fennel and chop the apple (keep the skin on) into small pieces.

Mix all the ingredients together, including the dressing and garnish with the pomegranate seeds.

 

Kale is rich in vitamins and phytochemicals.  A perfect winter leafy superfood.

Fennel is rich in immune supporting nutrients including zinc, iron, vitamin C, magnesium and manganese.  Fennel is a phytoestrogen and has potent hormone balancing properties.

Pomegranate contains potent protective antioxidants.  It has good anti-inflammatory properties and has been found to have effective anti-bacterial action against infections.

Apples contain many essential nutrients including Vitamin C.

Seeds are an excellent source of zinc, vitamin E and omega 3 & 6 essential fatty acids.