BHA & BHT Free Ginger-Lime Collard Green Salad
Bright, bold, and built entirely from whole ingredients, this collard green salad is the kind of dish that makes you rethink what a salad can be. The dressing comes together with fresh lime juice, coconut aminos, grated ginger, raw honey, and a pinch of turmeric — every single component is clean and recognizable, with no synthetic preservatives hiding anywhere on the label. That matters a lot when you're avoiding BHA and BHT, since those additives sneak into everything from bottled dressings to processed condiments. Here, you're making everything from scratch, so you stay in complete control. The real magic happens during the massage step, where working the dressing into the collard ribbons transforms tough, bitter leaves into something silky and deeply flavored. Shredded carrots, scallion greens, and fresh cilantro add color, crunch, and a little brightness that rounds out every bite. It holds up well in the fridge, making it a genuinely practical option for meal prep without sacrificing any of that fresh, vibrant flavor.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10 oz), stems removed
- 2 medium carrots, peeled and coarsely grated
- 4 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp raw honey
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
Stack the 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
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, honey, sea salt, and turmeric until the honey is fully dissolved and the dressing is uniform.
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