Celery Free Ginger-Lime Collard Green Salad
Bright, bold, and packed with texture, this collard green salad is the kind of dish that makes you rethink everything you thought you knew about leafy greens. Thinly ribboned collards get massaged with a punchy lime-and-ginger dressing until they soften into something almost silky, while grated carrots and fresh cilantro keep every bite lively. Coconut aminos bring a subtle savory depth, and a touch of raw honey and turmeric round out the dressing with warmth and just a hint of sweetness. The massage step is the real magic here — it breaks down the tough fibers so the greens become tender and deeply flavored without any cooking required. For anyone navigating a celery-free lifestyle, this salad is a genuinely easy win: every ingredient is straightforward, and there are no hidden fillers or flavor bases to second-guess. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead side that only gets better as it sits.
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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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