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prep time
18 min
cook time
4 min
ready time
22 min
Low Carb Thanksgiving Vegan Rice And Kale Salad
This simple Thanksgiving Keto vegan salad makes for an easy side or starter for the festive season. Packed with flavor and texture, our Keto vegan salad is loaded with low carb veggies, creamy avocado, crunchy nuts, sweet cranberries, and a zesty orange dressing. Perfect for fuss-free dining and entertaining!
Are Cranberries Keto?
When used sparingly, dried cranberries can be enjoyed as part of a balanced low carb diet. They are also an excellent way to bring a touch of festive flavor to your Thanksgiving Keto recipes. Be sure to look for sugar-free, reduced sugar cranberries or cranberries sweetened only with a little fruit juice.
Swaps and Substitutions
We have used chopped walnuts and almonds to add texture and flavor to our Keto Thanksgiving recipe. These may be substituted with other low carb nuts such as pecans if preferred or even mixed seeds such as pumpkin or sunflower. We have also used orange juice to add to the festive flavor. If preferred, you may substitute this will lemon juice in the dressing. Please be sure to adjust your macros to account for any changes made to the recipe.
Net Carbs
6.9 g
Fiber
9.3 g
Total Carbs
16.3 g
Protein
4.8 g
Fats
35.6 g
380 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 5
22 min
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.
