Winter Kale Salad

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This is a simple classic that I make weekly for my autoimmune protocol menu. Kale is one of the veggies that is available fresh year-round here in the northwest, and I like to make generous use of it. This salad is something that keeps well for a few days, and is great to have on hand to round out a meal with some veggies or as an afternoon snack. Massaging the kale really breaks down the fibers and makes it incredibly soft and edible in a raw state – if you haven’t tried the technique before, you really should!

kalesalad
5.0 from 1 reviews
Winter Kale Salad
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 2 large bunches of kale (variety doesn’t matter – I like to mix a couple different types)
  • 3 tbsp olive oil
  • 2 carrots, grated
  • ¼ cup red onion, minced
  • ½ cucumber, chopped
  • Juice of 1 lemon
  • Sea salt to taste
Instructions
  1. Wash, stem and chop the kale. Place in a large bowl, add the olive oil and a pinch of salt. Massage the kale for 5-10 minutes or until the tough fibers begin to break down. Some varieties of kale are tougher than others and really need to be worked a bit. When you are done the kale will have considerably reduced in volume.
  2. Combine with the grated carrots, red onion, cucumber, lemon juice, and more salt to taste if you wish.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

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