Avocado Kale Salad with Baked Snapper

Hello friends!

Oh my gosh, do I have a phenomenal recipe for you tonight!

As you may imagine, when it comes to Thanksgiving, when you’ve got food allergies or are on the Specific Carbohydrate Diet like I am to stay keep my Ulcerative Colitis in remission, the LAST thing you want to do is burden the cook with “special requests…” Especially when they’re cooking up a storm for an entire crew of people!

So, I always make my own Thanksgiving dinner — and there’s definitely some certain criteria for it:

A) It MUST be delicious.

B) It MUST be easy — so that I can whip it together last minute AFTER helping my mom prepare the rest of the feast.

C) And lastly — it’s gotta have avocado…because truly, there’s nothing better in life.

Enter: My Cajun Avocado Kale Salad with Baked Snapper!

Oh wow! Not only was this simply stunning, but HOLY COW, was it ever delicious!

I don’t know what it is, but I’ve been on a major kale kick recently! Massaged kale is unlike anything you’ve ever had before! It’s revere and super flavorful! Not bitter at all! And when you mix it with buttery avocado it’s next level!

So without further ado ….

Here’s What You Need: (Serves One hungry gal!)

1/2 lb Red Snapper – with Old Bay Seasoning and lemon

4 large stalks of curly kale, stems removed, massaged with olive oil and salt

1/2 avocado – diced or made into a rose

1/2 red bell pepper, diced

1 large carrot, diced

6 grape tomatoes, halved

Dressing:

3 Tbsp EVOO, 1 Tbsp balsamic vinegar, Salt and pepper

Tools: Good chef’s knife, Baking sheet, Nonstick tinfoil

Directions: Preheat oven to 400°. On a tinfoil lined baking sheet, place your fish fillet. Season with Old Bay Seasoning and pepper , drizzle with EVOO and the juice of 1/2 lemon. Bake for 12-15 minutes until the interval temperature is 145°.

Meanwhile, massage your kale by drizzling it with 1-2 Tbsp EVOO and sea salt, and get in there with your hands and massage it – like kneading dough or washing your clothes. As you break down the kale fibers, you’ll notice it getting a deep emerald green color, and the texture becomes beautifully soft!

Then, add your chopped veggies and dressing and give it a toss! (I like to mix the dressing in a separate container and whisk it together instead of just adding the separate ingredients directly to the salad.

To make an avocado rose: watch my Instagram video for full instructions. But you want to scoop out the avocado half without the pit, keeping it fully intact. Then, with a sharp knife, cut a bunch of thin little cuts parallel to each other – keeping the half intact still. Then, with your hands, Fan out the cuts to form a long snake. Then, like a cinnamon roll, coil the avocado in on itself, forming a rose. Drizzle with lemon juice to preserve the color if you’re not serving right away, but I’d suggest serving immediately to prevent browning.

To plate, top your gorgeous salad with the fish fillet and the avocado rose!

Oh my gosh, let me tell you – my salad stole the show on Thanksgiving! Even my little nieces wanted some! It’s hard to resist such beautiful emerald colors!

But the flavor! Oh my gosh – if you think you don’t like “raw kale” – please please think again she’d try massaging it, because it is seriously the most delicious thing ever! All you taste is the delicate olive oil and salty kiss of the beautiful greens!

And the fish! I absolutely LOVE Red Snapper – it’s got such a delicate sweetness and it’s not fishy at all! And it mixes into this salad perfectly so that every bite has a little fish in it! YUM!

Here’s the thing – you don’t need a special occasion to make this salad! Because it’s SO easy! But it’ll feel like a special occasion with how delicious it is. So do yourself a favor and make this tonight!!

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“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

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