Eosinophilic Esophagitis Friendly Coconut-Ranch Collard Green Salad
Total time40 min
Prep time20 min
Cook time10 min
4.9(9)
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10 oz), stems removed
- 4 strips uncured pork bacon, no added spices
- 4 radishes, thinly sliced
- 2 scallions (green tops only), thinly sliced
For the dressing
- ½ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- ½ tsp onion powder
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
Instructions
- 1
Stack the stemmed collard green leaves and roll them tightly lengthwise, then slice crosswise into very thin ribbons (about 1/8-inch wide). Transfer to a large mixing bowl.
- 2
Cook the bacon strips in a large skillet over medium heat, turning once, until the fat is rendered and the strips are crisp and deep golden brown, about 7–9 minutes. Transfer to a paper towel-lined plate and let cool, then crumble into bite-sized pieces.
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