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Kale, pea and fennel salad recipe

Kale, pea and fennel salad recipe

4 ratings

The perfect accompaniment for an extra special dinner for two, this quick and easy side salad is jam-packed with wonderful winter greens and zesty lemon. Perfect paired with a fish dish, this salad recipe is totally vegan, dairy- and gluten-free, and ready in just 10 mins. See method

  • Serves 2
  • 10 mins to prepare
  • 104 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 100g frozen peas
  • 30g curly kale, large stalks removed
  • 1 fennel bulb, very thinly sliced
  • 1 tbsp olive oil
  • ½ lemon, zested and juiced

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 5%
  • Sugars

    2g 2%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 8.4g Protein 4.1g Fibre 2.7g


  1. Add the peas to a pan of boiling water. Bring back to the boil, add the kale and cook for 1 min until just wilted. Drain, refresh under cold water, then drain again.
  2. Transfer to a bowl with the fennel, oil, lemon zest and juice, and some salt. Toss together to serve.

See more Dinner ideas for two

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