Citric Acid Free Ginger-Lime Collard Green Salad
Bright, bold, and packed with texture, this massaged collard green salad is the kind of dish that makes you rethink everything you thought you knew about raw greens. The ribboned collards get worked by hand with a punchy lime-and-ginger dressing until they soften into something almost silky, then get tossed with sweet grated carrot, fresh scallion tops, and fragrant cilantro for a salad that genuinely delivers on every bite. Coconut aminos bring a savory depth in place of soy sauce, and raw honey rounds out the dressing without any processed additives to worry about. For anyone navigating a citric acid sensitivity, this recipe is a clean win — the tartness here comes entirely from fresh-squeezed lime juice, which is a naturally occurring acid rather than the manufactured citric acid found in so many packaged dressings and condiments. Ground turmeric adds a warm, earthy note and a gorgeous golden hue that makes the whole bowl look as good as it tastes. The salad actually improves after a short rest, making it a smart make-ahead option for lunches or a vibrant side at dinner.
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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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