BY CHEF KATIE MIST

Baby Kale Salad with Avocado, Shaved Fennel and Toasted Almonds

This Baby Kale Salad is accompanied with avocado, shaved fennel and toasted almonds. So, let's be honest, what's there not to love? Kale has long been a staple on a healthy dinner table, and for good reason. It's packed with fiber and vitamins that help boost immunity, and even contains calcium to support bone health. While not as widely popular, fennel is also a fantastic vegetable that is part of the carrot family. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise. Fennel is full of fiber that can help aid in decreasing inflammation, while promoting good digestion. This Baby Kale Salad with Avocado, Shaved Fennel and Toasted Almonds makes a great all-purpose side dish for pretty much anything. It’s in our heavy rotation here at HotPause Health for its fiber, nutrients, whole ingredients. It's also perfect with grilled chicken or Chef Katie Mist's Lemon Garlic Shrimp .

Baby Kale Salad with Avocado, Shaved Fennel and Toasted Almonds

Ingredients

• 4-5 ounces baby kale (a bag or pre-washed works perfectly)

• 1 large avocado, cut into large cubes

• 1 fennel bulb, shaved on a mandoline or very thinly sliced

• ½ cup almonds, toast lightly and roughly chopped

• Lemon Garlic Vinaigrette (recipe follows)

• Freshly ground black pepper

• 2 cloves garlic, finely chopped

• 2 ounces fresh lemon juice

• 2 teaspoons anchovy paste

• 2 teaspoons Dijon

• 4 ounces extra virgin olive oil

• Salt and pepper to taste (NOTE: the anchovy paste is salty, so start light with the salt, taste and add more if desired)

Instructions

1. Whisk all the dressing ingredients in a bowl until combined. Alternately, put all ingredients in a lidded jar, cover tightly and shake to combine.

2. In a large bowl combine all ingredients and enough of the vinaigrette to lightly coat the kale.

3. Taste and add more vinaigrette if desired.

4. Top with freshly ground black pepper.