Reminder: Thanksgiving Schedule & The Best Massaged Kale Salad
Thanksgiving Day, November 22nd – Please join us for our 8th annual Turkey Chipper at 9:00-10:30 a.m. on Thanksgiving Day led by Coach Kelly. As always, this workout is scientifically designed to allow you to eat more pie.
Friday, November 23rd – We will have a somewhat abbreviated schedule on Friday with classes at 6 a.m., Noon, and 5:00 p.m. These workouts will be scientifically designed to burn off as much pie as possible.
Saturday, November 23rd – All classes are on as regularly scheduled.
You can check out the full schedule and register for classes HERE
If you are seeking out Paleo-friendly, super healthy, and super tasty things to add to your Thanksgiving menu, look no further. I have seen many kale salad recipe posted in the Paleo blogosphere but none is as good as my friend Debbie’s Massaged Kale Salad. This recipe is a simple combination of kale, onions, avocado, almonds and a fruit of your choice. It is not only super simple to make, it is always a crowd pleaser every time I serve it or bring it to a party. What is more, this salad – unlike your typical green salad – actually keeps for several days in the fridge, and almost gets better with age. This salad will be on our Thanksgiving table, courtesy of Gretchen Weber, and it will be the hit of the party. The recipe is below and check out Debbie’s full post and other great recipes and fresh food ideas at her website Debra Zambetti Health & Nutrition Counseling
1 bunch kale
1 t salt
1/4 medium-small red onion, thinly sliced or diced
1/3 chopped toasted almonds or nuts of choice
1/3 C raisins, currants or dried fruit of choice
1/2 large avocado, diced
1/4 C olive oil
2 T apple cider vinegar
Soak kale in water to loosen any dirt. Wash individual leaves as you de-stem them (pull leaf away from thickest parts of stem). Shake dry. Chiffonade leaves (stack, roll and slice into thin ribbons) and put in a large bowl. Sprinkle salt over kale and, using hands, massage kale for 3-4 minutes. After about a minute you’ll notice a big difference in the leaves – they’ll start to soften and turn a dark green almost as though you were steaming them. When done, drain off any liquid that collects on bottom of bowl (may or may not happen) and set kale aside.
Heat a small sauce pan, toss in whole nuts and toast until nuts start to brown slightly. Shake pan on occasion to brown nuts evenly and to keep from burning them – which is SO easy to do. I used almonds because that’s what I had on hand. However, walnuts, pecans or even sunflower seeds would be great in this salad too. Remove nuts from pan and give them a rough chop on your cutting board. Add nuts to bowl of kale.
Add diced avocado, onions and raisins to bowl (again, raisins, currants, or your fave dried fruit cut into raisin-sized pieces will all be fine – just use whatever you have on hand). Pour olive oil and apple cider vinegar evenly over bowl of goodies, then toss the whole thing with tongs until all ingredients are thoroughly mixed. (If you don’t have a set of tongs, for heaven’s sake, go get one. They are so handy in general and great for tossing salads – much easier than using salad serving utensils or a wooden spoon, in my experience).
Thank you Debbie and Enjoy!