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!

5.0 from 1 reviews
Winter Kale Salad
Prep time
Total time
Serves: 4
  • 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
  1. 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.
  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 co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. 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 has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


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