Kale, celery, + fennel salad

Discover a refreshing mix of nutrient-packed kale, crisp celery, and aromatic fennel in this vibrant and flavorful salad. Perfect for a light and healthy meal!

Ingredients:

• 1 bunch lacinto kale, tough stems removed sliced into thin strips
• 1 medium fennel bulb, shaved on mandolin (1/16th inch setting)
• 2 celery stalks, shaved on mandolin (1/16th inch setting)
• 2/3 cup toasted hazelnuts, roughly chopped
• 1 cup Pecorino Romano cheese, finely grated
• 2 tablespoons lemon juice (about 1/2 a lemon)

Instructions:

1. Remove the stems from and chop the kale.
2. Slice the fennel and celery thinly.
3. Cook the nuts in a dry pan over medium heat until they turn slightly brown and fragrant, for approximately 3 to 4 minutes. Afterward, roughly chop them.
4. Shred the cheese.
5. Mix all the components together until they are evenly covered.
6. Season with salt and pepper.

Summary:

• Calories: 1235 kcal
• Fat: 94 g
• Protein: 65 g
• Carbs: 50 g
• Potassium: 2626 mg
• Magnesium: 317 mg