Thanksgivikah Salad Recipe

Name: Thanksgivikah Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bunches Tuscan kale, center ribs and stems removed, leaves torn to bite size (can be done the night before and kept refrigerated, dry in green bags.); 4 tablespoons dried currants; ⅛ tablespoons white balsamic vinegar, divided; 2 tablespoons pine nuts, lightly toasted; 5 Persimmons sliced (Option: 2 Orange Peppers); 4 Avocados chopped; 1 Pomegranate Arils (Option: Several Sliced Radishes); 4 tablespoon Unseasoned Rice Vinegar; 2 Lemon; 2 tablespoon extra-virgin olive oil; Sea Salt; Black Pepper

Servings: persons

3 bunches Tuscan kale, center ribs and stems removed, leaves torn to bite size (can be done the night before and kept refrigerated, dry in green bags.)
4 tablespoons dried currants
⅛ tablespoons white balsamic vinegar, divided
2 tablespoons pine nuts, lightly toasted
5 Persimmons sliced (Option: 2 Orange Peppers)
4 Avocados chopped
1 Pomegranate Arils (Option: Several Sliced Radishes)
4 tablespoon Unseasoned Rice Vinegar
2 Lemon
2 tablespoon extra-virgin olive oil
Sea Salt
Black Pepper

1
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Cover and let soak overnight. Drain currants.
2
Dressing: Whisk remaining 8 tablespoons white balsamic vinegar, unseasoned rice vinegar, and olive oil in large bowl. Generously squeeze in 2 lemons (remove seeds), and season to taste with sea salt and pepper.
3
In three separate bowls, add: kale; persimmons; and cucumbers; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally.
4
Mix in avocado to cucumber bowl. Stir to make avocado creamy.
5
Plate and garnish with currants, pine nuts and pomegranate arils.
6
Serve.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 bunches Tuscan kale, center ribs and stems removed, leaves torn to bite size (can be done the night before and kept refrigerated, dry in green bags.), 4 tablespoons dried currants, ⅛ tablespoons white balsamic vinegar, divided, 2 tablespoons pine nuts, lightly toasted, and more.

Yes, Thanksgivikah Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thanksgivikah Salad

How did you like this recipe?

Frequently Asked Questions