Summary

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

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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.