Low Iodine 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 — built from honey, grated ginger, turmeric, and olive oil — is bright and warming, tying all the components together with a gentle tang. Navigating a low-iodine approach can feel limiting when it comes to salads, especially with store-bought dressings that often contain iodized salt or hidden additives, but every ingredient here is naturally in the clear. The recipe calls for fine sea salt specifically, which is the right call since standard iodized table salt is off the menu. Massaging the collard greens is the real technique that makes this work — it breaks down the tough fibers so the leaves turn silky and actually absorb the dressing rather than fighting it. The thinly sliced red onion adds a little sharpness to balance the sweetness of the figs, and the optional parsley finish keeps things fresh and vibrant. It's the kind of salad that looks impressive enough for a dinner party but comes together with minimal effort and zero stress about what's in it.
About FigFig 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
- ½ tsp fine sea salt, divided
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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!