Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Kale, pea and fennel salad recipe

3 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

Ingredients

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
435kj
104kcal 5%
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

Method

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.
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