Low Carb Thanksgiving Vegan Rice And Kale Salad
How to Make It
Step 1
Add the cauliflower rice to a small saucepan with 2 tablespoons of water. Bring to a simmer and cook the cauliflower for 3-4 minutes or until hot through and tender. Drain away any excess liquid and add to a large serving bowl to cool.
Step 2
Clean the kale and discard any tough stems. Add the kale leaves to the bowl with the cauliflower rice. Season with a generous pinch of salt and pepper. Toss to combine the rice and kale.
Step 3
Add the olive oil and orange juice to a small mixing bowl. Whisk together to combine. You may substitute the orange juice for lemon if preferred.
Step 4
Drizzle the dressing over the salad. Use your hands to rub the dressing thoroughly into the rice and kale. Set aside for 10 minutes. This will help the acidity of the dressing to soften the kale leaves.
Step 5
Roughly chop the walnuts and almonds. Dice the avocado. Add the chopped nuts, dried cranberries, and avocado to the bowl. Toss well to combine. Serve immediately.
Ingredients
- Olive Oil – 3 tablespoon
- Cauliflower Rice – 1-½ cup
- Orange Juice – 1 tablespoon
- Kale – 1 cup
- Walnuts – 1 tablespoon, halves
- Almonds, Raw – 1 tablespoon, whole pieces
- Avocado – 1 each
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon