Low Iodine Coconut-Ranch Collard Green Salad

Total time40 min

Prep time20 min

Cook time10 min

Low Iodine Coconut-Ranch Collard Green Salad

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Ingredients

4 servings

For the salad

1 large bunch collard greens (about 10 oz), stems removed
4 strips uncured pork bacon, no added spices
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
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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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