The strawberries were so good and I had a bunch of fennel and leftover kale AND I really wanted to make something a little lighter for lunch, so I put together this salad. Im discovering there are a lot of best practices when it comes to salad: (a) variety of textures; (b) sweet, savor, AND tart; (c) lots of colors; (d) not over-/under-dressing. Here, I wanted to make sure the dressing didnt get too heavy, so that other components of the salad could really shine. So, I nixed the fat from olive oil or some other heavy fat and stuck with one of my favorite kitchen hacks of all timehummus + mustard! You can find the list of ingredients belowfull recipe and nutritional info will be on my recipe app, The Kollective (link in bio)!.Dressing: hummus, mustard, garlic, basil, brown rice syrupSalad: kale, cucumber, fennel, pecans, strawberries, vegan cheese (Babybel)Garnish: fresh fennel fronds, basil leaves.Music by my husband, Anthony Molinaro.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others. Helpful Resources: Website: https://bit.ly/TKVWebsiteThe Korean Vegan Cookbook: https://bit.ly/TKVCookbookThe Korean Vegan Meal Planner: https://bit.ly/TKVMealPlannerThe Korean Vegan Podcast: https://bit.ly/TKVPodcastLinktree: https://bit.ly/TKVLinktreeFind me on Social:Instagram: https://bit.ly/TKVInstagramTikTok: https://bit.ly/TKVTikTokTwitter: https://bit.ly/TKVTwitterFacebook: https://bit.ly/TKVFacebook
