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Roasted Kale and Fennel Salad with Creamy Avocado Dressing

Why don’t I eat fennel more often? This thought popped into my head one morning and within a few hours I came across this delicious-looking fennel salad recipe from Foodie Crush. Isn’t it funny how that happens sometimes?

I was so excited, I made it for lunch that day. I cut the mayo from the dressing (the avocado already brings so much creaminess into play) and opted out of sprinkling mine with feta cheese (though I do enjoy the occasional feta indulgence) to make this the ultimate healthy and delicious salad.

My family is addicted to kale chips, but I had never thought to mix them in as a salad element. What a sensational idea! Amazing tastes and textures: juicy thin cucumber slices, crunchy licorice taste of the fennel, crispy roasted kale and a jolt of fresh lemon zest, all brought together by the creamy dressing – this salad is heaven!




Magnesium, iron, vitamin K, vitamin C, vitamin A, calcium, fiber

Natural detoxifier, anti-inflammatory, antioxidant, cardiovascular support


Vitamin C, folate, potassium, fiber

Antioxidant, anti-inflammatory, supports intestinal tract


B Vitamins, vitamin C, vitamin A, vitamin D, folate, calcium, magnesium, potassium

Supports joint health, aids in digestion, controls blood pressure, fight cancer


Fiber, potassium, vitamin E, B-vitamins, folic acid,

Healthy fat, anti-cancer, lower cholesterol, supports heart health, slows aging


Protein, calcium, essential fatty acids, vitamin E, vitamin A, selenium

Healthy fat, anti-cancer, anti-inflammatory, supports bone health


Roasted Kale and Fennel Salad with Creamy Avocado Dressing



1 bunch kale leaves

extra-virgin olive oil

1 fennel bulb, leafy greens reserved

1 small seedless cucumber

½ cup roasted almond slices

½ cup crumbled feta cheese (if desired)

lemon zest

sea salt

freshly ground black pepper



2 large avocados

3 cloves garlic, peeled

¼ cup olive oil

2 anchovies, packed in oil

juice of one lemon

freshly cracked black pepper



Stem washed and dried kale leaves and place on a baking sheet lined with foil. Lightly drizzle with olive oil and sprinkle with salt and pepper. Place in a preheated oven at 400 degrees and cook for 4-6 minutes or until leaves become crispy on the edges. Then remove from the oven and set aside.

Slice white part of fennel bulb into very thin layers and remove some of the leafy sprigs for garnish. Thinly slice the cucumber.

To make the dressing, blend all ingredients in a food processor or blender until well blended. Add more olive oil if needed.

Layer the kale leaves on a plate for serving and layer the fennel and cucumber on top. Sprinkle with toasted almonds and feta. Garnish with lemon zest and freshly ground black pepper and salt. Drizzle with avocado dressing.


Serves 4



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