Yeah, that’s the look David gave me when he saw me creating this recipe.
He doesn’t love kale. To be honest, I don’t love it raw. But I had this vision. And Diet Doctor asked me to create a Thanksgiving side.
So there I was massaging the outer end pieces of kale with olive oil to make it more tender. I discarded the tougher rib pieces to make it more palatable.
Then I put together the dressing—mayo, olive oil, orange zest, more orange zest, and a little more! The zest has a lot of flavor and 0 carbs. Bring me all the zest please! And then I juiced the orange because there’s about 1.7 total carbs in a tablespoon of orange juice. I knew that would add a little sweet and the carbs would be stretched over the entire recipe.
For texture, I decided to use some nuts or seeds. I went with pumpkin seeds since Thanksgiving, but it’s also amazing with roasted, chopped pecans. I tossed in some cranberries and some very, very, paper thin pieces of red onion before tossing it with the dressing.
Then I put it on the table. In front of David. And then I put a little on his plate. He grunted and asked, “Why did you put so much on my plate?” There was less than 1/4 cup of kale salad sitting there.
I gave the same amount to Grace and then more to myself. We had grilled smoked tenderloin to go with it.
A few bites later David said, “This ain’t bad. For kale.” I stayed quiet while he and G both helped themselves to a little more.
Y’all, I’m in love with this salad, and I’m especially in love with the dressing. I’ve had it with thick roasted turkey, and I know for sure that it’s perfect for Thanksgiving.
If you try it, let me know. And if you take exception to kale, you could try a different green with it or maybe even fresh spinach.
Here is the link to my Cranberry Kale Salad on the Diet Doctor website..