Fennel & Kale Salad with Lemon Thyme Dressing
1 small fennel bulb sliced into thin strips
4 ounces baby kale
1 avocado chopped
½ cup extra virgin olive oil
Juice of one large lemon or ¼ cup of juice
Zest from ½ lemon
Pinch of sea salt
¼ teaspoon freshly cracked black pepper
1 medium garlic clove minced
1 teaspoon fresh thyme
½ teaspoon honey or sweetener of choice to taste
Slice fennel into thin strips and gently toss with baby kale leaves and chopped avocado.
For dressing, whisk all ingredients together and place in jar (I like to reuse old spice jars for dressing).