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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!
- 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, thinly sliced into half-rounds
- Juice of 1 lemon
- Sea salt to taste
- Wash, stem, dry, 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.
- Combine with the grated carrots, red onion, cucumber, lemon juice, and more salt to taste if you wish.