Low Sodium Fig & Collard Green Salad with Apple Cider Vinaigrette

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Fig & Collard Green Salad with Apple Cider Vinaigrette

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

1 large bunch collard greens (about 10 oz), stems removed, leaves thinly sliced into ribbons
Pictsweet Farms® Frozen Chopped Collard Greens Jumbo Collard Greens Bunch Organic Collard Greens Collard Greens Bag Cal-Organic Farms Collard Greens Organic
See all
½ tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
8 fresh figs, stemmed and quartered
¼ small red onion, very thinly sliced
¼ cup pomegranate arils

For the vinaigrette

3 tbsp apple cider vinegar
1 tbsp honey
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
¼ cup extra-virgin olive oil

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the collard green ribbons in a large mixing bowl and sprinkle with 1/4 tsp of the salt. Using both hands, massage the leaves firmly for 2–3 minutes until they darken, soften noticeably, and reduce in volume by about half.
2
In a small bowl or jar, whisk together the apple cider vinegar, honey, grated ginger, turmeric, and remaining 1/4 tsp salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!