Lupin Free Ginger-Lime Collard Green Salad
Bright, punchy, and surprisingly satisfying, this collard green salad is the kind of dish that makes you rethink what a salad can be. The key move here is massaging the thinly sliced collard ribbons with the dressing — a hands-on step that transforms the leaves from tough and bitter into silky, deeply flavored greens that actually want to be eaten raw. The dressing itself is a bold combination of fresh lime juice, grated ginger, coconut aminos, and a touch of honey and turmeric, hitting every note of tangy, savory, and warm all at once. Shredded carrots and scallion greens add color and crunch, while fresh cilantro keeps everything feeling lively and herbaceous. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many packaged dressings, breaded salad toppings, and store-bought shortcuts — every ingredient here is straightforward and easy to verify. It holds up beautifully in the fridge, making it a smart option for meal prep or a make-ahead side that only gets better as the flavors continue to meld.
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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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