Curry Roasted Fennel Salad  taking into account bearing in mind Rosemary Tahini Dressing

Curry Roasted Fennel Salad taking into account bearing in mind Rosemary Tahini Dressing

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Curry Roasted Fennel Salad taking into consideration Rosemary Tahini Dressing considering Fennel, Curry Powder, Avocado, Sea Salt, Salad Greens, Red panic Pepper, Chickpeas, Tahini, Lemon Juice, Apple Cider Vinegar, Rosemary, Garlic, Coconut Aminos, Water, Sea Salt

The ingredient of Curry Roasted Fennel Salad taking into account bearing in mind Rosemary Tahini Dressing

  1. 1 bulb fennel fronds and stems removed, thinly sliced taking into account bearing in mind a knife or mandolin
  2. 1 tablespoon curry powder
  3. 1 tablespoon avocado or melted coconut oil, if avoiding oil, sub water
  4. 1 pinch sea salt
  5. 5 cups salad greens polluted greens, kale, spinach, etc.
  6. 1 red distress pepper seeds and stems removed, thinly sliced
  7. 1 batch chickpeas Actually Crispy, or plain cooked chickpeas, optional
  8. 1/4 cup Tahini
  9. 1 1/2 tablespoons lemon juice
  10. 1 1/2 teaspoons apple cider vinegar
  11. 1 tablespoon rosemary freshly minced
  12. 3 cloves garlic 6-9 g, minced
  13. 1 1/2 tablespoons coconut aminos
  14. 8 tablespoons water to thin
  15. 1 pinch sea salt

The instruction how to make Curry Roasted Fennel Salad taking into account bearing in mind Rosemary Tahini Dressing

Nutritions of Curry Roasted Fennel Salad taking into account bearing in mind Rosemary Tahini Dressing

calories: 250 calories
carbohydrateContent: 22 grams
fatContent: 16 grams
fiberContent: 7 grams
proteinContent: 9 grams
saturatedFatContent: 2.5 grams
sodiumContent: 380 milligrams
sugarContent: 5 grams

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