A vibrant spring kale salad featuring fresh ingredients like kale, fennel, red grapes, and walnuts, topped with parmigiana and a tangy lemon olive oil dressing.
1: De-stem the kale and finely chop the leaves. Add to a large mixing bowl.
2: Cut off the bottom and top of the fennel bulb and finely slice it.
3: Add the sliced fennel to a pan with avocado oil, season with sea salt and pepper, and sauté until slightly browned.
4: Remove the sautéed fennel from the pan and add to the bowl with the kale.
5: Cut the grapes in half and add to the bowl.
6: Add in the chopped walnuts.
7: For the dressing, whisk together olive oil and fresh lemon juice at a 2:1 ratio with sea salt and pepper.
8: Add the dressing to the mixing bowl and massage it into the kale salad.
9: Let the salad sit for at least an hour or overnight.
10: Once plated, top with shredded parmigiana and your protein of choice.
