Fennel Salad with Kidney Beans and Cashew Nuts

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 275 g fennel
  • 1 can kidney beans (drained weight 255 g)
  • 75 g cashew nuts, roasted and salted
  • 50 g parsley, smooth
  • 4 tablespoon apple cider vinegar
  • 4 tablespoon sunflower oil (organic)
  • salt and pepper
Fennel Salad with Kidney Beans and Cashew Nuts
Fennel Salad with Kidney Beans and Cashew Nuts

Instructions

  1. Clean the fennel and cut into fine strips, also chop the fennel greens into small pieces. Drain the kidney beans, rinse with clean water and drain well in a sieve.
  2. Mix the fennel, kidney beans and cashew nuts in a salad bowl. Chop the parsley and add. Season with vinegar and sunflower oil, season with salt and pepper.
  3. Makes approx. 780 g salad (4 servings), 1,135 kcal.
  4. Per serving = approx. 13 g carbohydrates, 9 g egg.
  5. 100 g ready-made salad = 7 g carbohydrates + 4.6 g egg.

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