Lactose Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jewel-like fresh figs, and bursts of pomegranate arils that make every bite feel a little celebratory. The apple cider vinaigrette — brightened with fresh ginger and a whisper of turmeric — ties everything together with a tangy, slightly sweet depth that keeps you going back for more. Because every component here is naturally plant-based and dairy-free, there's no need to swap anything out or second-guess a single label. The trick of massaging the collard greens with salt is a genuine game-changer: it breaks down their natural toughness and transforms them into something silky and almost luxurious, far from the bitter raw leaf you might expect. Letting the dressed greens rest for ten minutes before adding the fruit gives the flavors time to meld beautifully. The result is a salad that feels elegant enough for a dinner party but is genuinely simple to pull together at home.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10 oz), stems removed, leaves thinly sliced into ribbons
- ½ tsp fine sea salt, divided
- 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.
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