Kale and Fennel Salad
Kale and Fennel Salad
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Full Product Description
Bright, refreshing, and full of texture, this vibrant salad is perfect for spring and summer gatherings, brunches, or light lunches. The juicy citrus pairs beautifully with the earthy greens and a sweet-tangy dressing, making every bite feel like a celebration of fresh flavor.
Ingredients
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Ingredients:
- 2 navel oranges
- 1 1/2 lbs kale, stems removed and leaves shredded
- 1 fennel bulb, trimmed and sliced thin
- Large pinch Pasolivo Lemon Sea Salt
- 4 tbsp Pasolivo California Extra Virgin Olive Oil
- 2 tbsp Pasolivo Blackberry Balsamic
- 1 tbsp Pasolivo Orange Blossom Honey
- 1 tsp Pasolivo Herbes de Provence
- 1/2 cup flat leaf parsley, roughly chopped
- 8 dried apricots, sliced
- 1/2 cup walnut halves and pieces, toasted
Preparation
- Peel and trim the ends of two oranges. Using a paring knife, cut along the membrane on both sides of each segment to remove the fruit. Set aside.
- In a large bowl, toss together the kale, fennel, parsley, and orange segments.
- In a small bowl, whisk together the Pasolivo California Extra Virgin Olive Oil , Pasolivo Blackberry Balsamic , Pasolivo Orange Blossom Honey , Pasolivo Herbes de Provence , and Pasolivo Lemon Sea Salt
- Drizzle onto the salad mixture and toss well
- Top with sliced apricots and walnuts
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