Kale and Fennel Dense Bean Salad is a hearty, nutrient-rich salad packed with fiber, plant protein, and fresh flavors. Crisp fennel adds a light anise-like crunch, while tender beans and massaged kale create a satisfying texture that holds up well for meal prep. Tossed in a bright lemon dressing, this wholesome salad is perfect for healthy lunches, side dishes, or a light yet filling dinner.
Wash kale leaves thoroughly, remove thick stems, and finely chop them.
Massage the kale with a little lemon juice and salt for 2–3 minutes to soften the leaves.
Thinly slice fennel using a sharp knife or mandoline for delicate texture.
Rinse and drain cooked beans (such as cannellini or white beans).
In a large mixing bowl, combine kale, fennel slices, and beans.
Prepare dressing by whisking olive oil, lemon juice, garlic, salt, and black pepper.
Pour dressing over the salad, toss well, and let it rest for 10–15 minutes before serving so flavors blend nicely.
Kale leaves (chopped)
Fresh lemon juice
Fennel bulb (thinly sliced)
Garlic (minced)
White beans or cannellini beans (cooked)
Salt and black pepper
Olive oil
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