Winter Kale Salad
Prep:
20 minutes
|
Cook:
4 servings
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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, thinly sliced into half-rounds
Juice of 1 lemon
Sea salt to taste
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2 large bunches of kale (variety doesn’t matter – I like to mix a couple different types)
3 TBSP (45 ml) olive oil
2 carrots, grated
13 grams red onion, minced
½ cucumber, thinly sliced into half-rounds
Juice of 1 lemon
Sea salt to taste
No items found.
Rating
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Dietary Therapies
AIP
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- 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.
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Nutritional Info
Storage
Notes
Used with permission from
Mickey Trescott
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