Description
A fresh and nourishing collard green salad made with thinly sliced greens massaged in a bright lemon-Dijon dressing, then topped with crunchy nuts and sweet accents for a satisfying and vibrant dish.
Ingredients
- 1 large bunch collard greens, stems removed and leaves thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted almonds or pecans
- 1/4 cup dried cranberries or chopped fresh fruit (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Wash the collard greens thoroughly and pat dry. Remove the thick stems and slice the leaves into thin ribbons.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until smooth.
- Place the sliced collard greens in a large bowl and pour the dressing over them.
- Massage the greens with your hands for 2–3 minutes until they soften and darken in color.
- Add the red onion, toasted nuts, dried cranberries or fruit, and Parmesan cheese if using.
- Toss well to combine and let the salad rest for 5–10 minutes before serving to allow flavors to blend.
Notes
- Massage the greens thoroughly to reduce toughness and improve texture.
- Add avocado or roasted chickpeas for extra creaminess or protein.
- Substitute apple cider vinegar for lemon juice for a tangier flavor.
- For a dairy-free version, omit Parmesan or use nutritional yeast.
- Store in an airtight container in the refrigerator for up to 2 days. Add nuts just before serving to keep them crunchy.
Nutrition
- Serving Size: 1 serving (1/4 recipe as side)
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
