FOR THE SALAD
FOR THE DRESSING
Whisk the ingredient for the salad dressing together to combine. Set aside
Remove the seeds from the cucumbers and julienne them into thin strips. Julienne the red pepper and cut the onion and fennel into slivers. Halve the sugar snap peas so the peas show. Cut the feta into cubes.
Blanch the avocados in boiling water for 30 seconds and cut them into half-moons.
To assemble, arrange the baby kale in a flat platter or bowl.
Sprinkle with the cucumber, fennel, and snap peas. Top with the red peppers and onions. Dot with the feta cheese and olives. Scatter on the avocados.
Garnish with poppy seeds. Dress just before serving.