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It’s the most wonderful time of the year. And what better way to stay healthy and enjoy fall than making Dr. Gundry’s fall kale salad. It’s the the perfect Thanksgiving meal starter.

Not only is this gourmet-tasting salad robust with flavor, it’s also super easy to make. Truly, it’s a dish that’s great for lunches and dinners all season long. And the best part…

Bitter Greens | Gundry MD

The U.S. Department of Agriculture recommends you eat 2 ½ to 3 cups of dark green veggies every day.1 And Kale fits that bill like no other.

You see, kale is one of the most popular – and easy to find – types of bitter greens. It’s fairly mild in flavor and it’s is really tasty whether you eat it raw or cooked. Seriously, any way you slice it, kale is one of the healthiest foods on the planet.

Not only is it yummy, it’s also a nutritional rockstar full of antioxidant vitamins like C, K, and A. And it’s a great source of calcium, folate, and potassium.2

Also, there are lots of varieties of kale to choose from…

  • Dino Kale
  • Curly Kale
  • Red Russian Kale

… and so many more. That means it’s easy to taste-test and find your favorite variety. Just make sure to remove the fibrous stems before cooking!

And, if you’re looking for a simple salad recipe that’s flavorful and easy, this is the perfect recipe for you.

Watch the demo below or keep reading for the recipe…

Dr. Gundry’s Kale Thanksgiving Salad

Yield: Serves 4

What You’ll Need –

  • Juice of 1 lemon
  • 1 Tbsp red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tsp dijon mustard
  • 4 cups thinly sliced kale, ribs removed (I like dino kale best for this)
  • 1 tsp sea salt
  • 1 cup pomegranate seeds
  • 1 avocado, diced
  • 1 cup toasted walnuts
  • 1 cup pecorino or parmesan cheese, shredded (optional)

What To Do –

1. First, whisk together the lemon juice, vinegar, olive oil and mustard to make the dressing. Set it aside.
2. Then, in a large bowl, massage the kale with the sea salt. This helps to break it down.
3. Next, add your dressing, and toss.
4. Finally, add the pomegranate, avocado, walnuts, and cheese. Gently toss it all again… and ENJOY!

The Takeaway

As you approach the holidays, it’s easy to allow the enticing treats of the season pull you away from your healthy habits. But, there is a way to share in the seasonal culinary joy without ingesting all the lectin-filled junk that used to make you feel terrible.

This salad is a celebration of the fall. It’s savory, rich, and earthy. In fact, why not serve it at your Thanksgiving dinner? Your guests will be extra grateful – and satiated.

Dr. Gundry’s Famous Guacamole (Video)