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Kale, pea and fennel salad recipe
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4 ratings
The perfect accompaniment for an extra special dinner for two, this quick and easy side salad is jam-packed with wonderful winter greens and zesty lemon. Perfect paired with a fish dish, this salad recipe is totally vegan, dairy- and gluten-free, and ready in just 10 mins. See method
Ingredients
- 100g frozen peas
- 30g curly kale, large stalks removed
- 1 fennel bulb, very thinly sliced
- 1 tbsp olive oil
- ½ lemon, zested and juiced
Each serving contains
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Energy
435kj
104kcal
5%
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Fat
6g
9%
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Saturates
1g
5%
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Sugars
2g
2%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 8.4g
Protein 4.1g
Fibre 2.7g
Method
- Add the peas to a pan of boiling water. Bring back to the boil, add the kale and cook for 1 min until just wilted. Drain, refresh under cold water, then drain again.
- Transfer to a bowl with the fennel, oil, lemon zest and juice, and some salt. Toss together to serve.
See more Dinner ideas for two