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Kale, Pea, and Fennel Salad Prep

Kale, Pea, and Fennel Salad Prep

Yield 4 servings
Prep time
10 Min
Total time
10 Min
Cook modePrevent screen from turning off

Ingredients

Dry Spices

Instructions

  1. Cut the stalks with the fronds (the frilly, lacy pieces) off the fennel bulb. Don’t throw away the fennel fronds! Remove them from the stalks and place in a baggy. Cut the top and bottom off the fennel bulb, and remove the thick outer pieces around the bulb. Cut the bulb in half and cut in thin strips. Place in a separate small baggy and refrigerate.
  2. Strip the kale leaves from the stems by holding the base and pulling the leaves in the opposite direction. Once all the leaves are removed, chop them roughly. Put in a gallon baggy and refrigerate.
  3. Cut off the bottom 1/2” of the washed green onions by the white roots. Slice the rest of the stalks into thin pieces and refrigerate.

Nutrition Facts

Calories

30

Fat

1 g

Sat. Fat

0 g

Carbs

6 g

Fiber

3 g

Net carbs

3 g

Sugar

3 g

Protein

2 g

Sodium

46 mg

Cholesterol

0 mg