Thanksgiving Recipe: Kale and Avocado Salad

A kosher, healthy and vegan option for your Thanksgiving dinner guests.

Limor Laniado Tiroche

Serves 6


4 cups Tuscan, curly or red kale, leaves only

1 head romaine lettuce, outer leaves removed, thinly sliced crosswise

1 ripe avocado

For the dressing:

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoon Dijon mustard

1/2 teaspoon kosher salt

Pinch sugar


1. Slice kale very thinly and put in a large bowl. Add romaine lettuce. Cut avocado into 1/2-inch cubes and add to bowl.

4. Put all dressing ingredients into a small sealed container and shake well. Pour over salad in the bowl and mix gently with your hands.