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Fennel salad with kidney beans and cashews

updated

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Ingredients for 4 servings:

  • 275 g fennel
  • 1 can kidney beans (drained weight 255 g)
  • 75 g cashew nuts, roasted and salted
  • 50 g parsley, flat-leaf
  • 4 tbsp apple cider vinegar
  • 4 tbsp sunflower oil (organic)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Low-carb

Clean the fennel and cut into fine strips, also finely chop the fennel greens. Drain the kidney beans, rinse with clean water and drain well in a sieve. Mix the fennel, kidney beans and cashew nuts in a salad bowl. Finely chop the parsley and add. Season with vinegar and sunflower oil, and season with pepper and salt. Makes approx. 780g salad (4 servings), 1,135 kcal. Per serving = approx. 13g carbs, 9g protein. 100g finished salad = 7g carbs + 4.6g protein.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Fennel salad with kidney beans and cashews