Kale & Fennel Chopped Salad
One of the hardest parts of winter (for me, anyway) is making sure I am eating enough leafy greens. To be honest, salads never sound all that appealing to me when it's cold. I tend to eat much more cooked foods in the winter like blended soups to stay warm but we cannot forget about how important raw greens are for our guts! They're full of vitamins and minerals but also high in prebiotic fiber which helps to create a healthy environment in the gut for good bacteria to thrive. Leafy greens are also an excellent source of B vitamins and vitamin C which deficiencies have been linked to an over growth of the Candida fungi in the gut as well.
The thing I love about this Kale & Fennel Salad is that it feels like the perfect winter salad. The crunch of the kale with the sweetness of the apples and cranberries topped with goats milk feta makes for the most amazing combination of sweet and savory. It really feels like a comforting salad for these cold winter months! I love even throwing a scoop on top of my blended soups or even over just plain broth. This salad is also excellent served with eggs for a nice brunchy feel. It also is excellent to make ahead of time to have on hand for the next few days as it easy incorporates into any meal. Enjoy!
- 2 heads lacinato kale (aka dinosaur kale), finely chopped
- 1 large fennel bulb, finely chopped
- 1-2 Fuji apples, thinly sliced
- 1/4C dried cranberries
- 1/2C sunflower seeds
- Goats milk feta cheese
- 2-4TBS avocado oil
- 1TSP sea salt
- Combine all ingredients into bowl, add avocado oil and sea salt and combine well.