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Kale, pea and fennel salad recipe

Kale, pea and fennel salad

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
  • Serves 2
  • 10 mins to prepare
  • 104 calories / serving

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

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Each serving contains

Energy
435kJ 104.0kcal
5%
Fat
6g
medium9%
Saturates
1g
low5%
Salt
0.6g
low9%
Sugars
2g
low2%

of the Reference intake

Carbohydrate 8.4gProtein 4.1gFibre 2.7g

Method

  1. 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.
  2. Transfer to a bowl with the fennel, oil, lemon zest and juice, and some salt. Toss together to serve.

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