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CLEANSING PICKLED FENNEL, ORANGE AND KALE SALAD

February 26, 2018

I designed this salad as a simple liver cleanse to counter balance any slips on the dry January trail ☺

This is how it all works..
– Fennel protects the liver from harmful chemicals.
– Kale provides comprehensive support for the entire detoxification system.
– The enzymes in citrus help to clear the digestive tract and cleanse the liver.
– Not only are walnuts a brain-helping food, but they hold high levels of acid arginine, which aids the liver in detoxifying ammonia & glutathione.

Combined, we have a delicious liver cleansing salad.

CLEANSING PICKLED FENNEL, ORANGE AND KALE SALAD

  • Nutritional Breakdown: per portion as main meal (whole recipe)

    (g)

  • Salad
  • Calories: 231 (460)
  • Carbs: 26.5 (53)
  • Fat: 11.5 (23)

  • Dressing
  • Calories: 183.5 (367)
  • Carbs: 1 (2)
  • Fat: 20 (40)

  • Protein: 8 (16)
  • Sodium: 904 (1808)
  • Sugar: 14.5 (29)


  • Protein: 0 (0)
  • Sodium: 1 (2)
  • Sugar: 1 (2)
  • Preparation time: 10 minutes
    Serves 4 people as a side
    Serves 2 people as a main meal

INGREDIENTS

  • Salad
  • 1 packet of baby kale
  • 1 small fennel bulb, finely sliced
  • 1/4 red onion, finely sliced (optional)
  • 1 orange, segmented
  • 1/3 cup chopped walnuts
  • 1/4 cup crumbled feta (optional)
  • 3/4 cup red wine vinegar
  • 1 tsp sea salt
  • 1 tsp Nuvia Sweetener

  • Dressing
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

METHOD

  • 1. Prepare your dressing first; the fastest way to make this dressing is to place all ingredients into an airtight jar and shake, shake till you have a beautifully emulsified dressing! Check the seasoning & add salt or pepper to taste and set aside.
  • 2. Next we're going to do a really quick intense pickle of the fennel: in a medium sized bowl place the vinegar, salt and Nuvia Sweetener. Whisk until the Nuvia Sweetener and salt have dissolved.
  • 3. Next add your fennel and let it rest in the solution for 5 minutes. After 5 minutes drain the liquid away. (You can keep the liquid in an airtight jar in the fridge for your next pickle)
  • 4. In a large serving bowl or platter place your kale as the base. Then lightly mix through 2/3 of the fennel & red onion.
  • 5. Next decorate your leafy green kale with the orange, walnuts, remaining fennel and feta if you're adding it.
  • 6. Drizzle your delicious dressing over the top and enjoy.
 

TIPS AND TWEAKS

Add any type of protein to this salad; salmon or chicken would be my choice.

Omit the feta to make it a vegan salad.

Author : Jess Tichonczuk

Former My Kitchen Rules contestant from 2016, Jess Tichonczuk, is an experienced chef and enthusiastic advocate for all things health, nutrition and fitness. Jessica’s cooking style emphasizes fresh, affordable and seasonal produce. Ever since she was little her favourite food has been luckily salad and her passion lies in making healthy food simple and fun to cook and eat.

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