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Kale and Fennel Salad Creamy Pistachio Dressing


  • 2 heads Stemmed, Chopped Curly Kale
  • 1 large bulb Fennel, thinly sliced
  • 3/4 cup Roasted lightly salted pistachio


  • 1/2 cup Roasted lightly salted pistachios
  • 2 large Cloves garlic
  • 1.5 medium lemon, juiced, plus 1 teaspoon lemon zest ( zest of 1 lemon)
  • 1 cup boiling water
  • 1/2 cup olive oil
  • 1-2 tbsp of honey (to taste)
  • 1 tsp salt
  • 1 tsp pepper to taste


  • Prepare the fennel. ┬áCut in half once, then slice thinly with a sharp knife.
  • Chop and de-stem the kale (or, organic buy pre-washed, chopped kale from the grocery)
  • In a blender, combine the garlic, salt, pepper, lemon juice and zest, honey, 1/2 cup toasted pistachios, hot water, and 1/2 cup of toil. Blend until smooth + creamy.
  • Combine the kale, fennel, and dressing, and toss (I massage with my hands)
  • Serve with the remaining toasted pistachios.