Low Carb Thanksgiving Vegan Rice And Kale Salad Recipe

Gluten Free
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.5/5
(2274 reviews)
Low Carb Thanksgiving Vegan Rice And Kale Salad
Zylo Recipes

Description

Embrace the vibrant flavors and textures of the season with this delightful salad, a wonderful addition to any festive meal or a light, refreshing starter. Bursting with an array of carefully selected ingredients, this salad offers a harmonious blend of tastes and sensations that will tantalize your palate. The foundation of this salad is built upon a medley of crisp, low-carb vegetables, providing a refreshing crunch and a wealth of essential nutrients.

Creamy avocado slices are generously incorporated, lending a velvety smoothness that contrasts beautifully with the other textures. The buttery richness of the avocado adds a luxurious element to each bite. For a delightful burst of sweetness and chewy texture, the salad features cranberries.

Their tangy-sweet flavor profile perfectly complements the other ingredients, adding a touch of festive flair. The cranberries also contribute a vibrant color to the salad, enhancing its visual appeal. To elevate the textural experience, the salad is adorned with an assortment of crunchy nuts.

The nuts provide a satisfying contrast to the softer components, adding a delightful element of surprise with every mouthful. Their earthy flavor notes harmonize beautifully with the other ingredients, creating a well-rounded and balanced taste profile. Finally, the salad is drizzled with a zesty orange dressing, which ties all the elements together in perfect harmony.

The bright, citrusy notes of the dressing awaken the senses and add a refreshing tang that lingers on the palate. The dressing's light consistency ensures that it coats each ingredient evenly, enhancing its individual flavors while creating a cohesive and unforgettable culinary experience. This salad is not only a feast for the senses but also a celebration of wholesome, natural ingredients.

It's a versatile dish that can be enjoyed as a side, a starter, or even a light meal. Its vibrant colors, diverse textures, and balanced flavors make it a perfect addition to any occasion, from casual gatherings to formal celebrations.

Preparation Time

Prep Time
18 min
Cook Time
4 min
Total Time
22 min

Nutrition Information

Per 1 bowls serving
C
Calories
230 Kcal

C
Carbs
20 g
Fi
Fiber
5 g
Sugar
4 g

P
Protein
6 g

C
Fats
14 g
Saturated Fats 2 g
Unsaturated Fats 11 g

Cholestrol 0 mg
Sodium 300 mg
Potassium 400 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    3 tablespoon
    2.
    Cauliflower Rice
    Cauliflower Rice
    1-½ cup
    3.
    Orange Juice
    Orange Juice
    1 tablespoon
    4.
    Kale
    Kale
    1 cup
    5.
    Walnuts
    Walnuts
    1 tablespoon, halves
    6.
    Almonds, Raw
    Almonds, Raw
    1 tablespoon, whole pieces
    7.
    Avocado
    Avocado
    1 each
    8.
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    1 tablespoon
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    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.
    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.
    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.
    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.
    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.