Macadamia 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 raw greens. The secret is in the massage — working the dressing into those thin ribbons of collard for a few minutes transforms them from tough and bitter into silky, deeply flavored leaves that actually want to be eaten. A punchy dressing of fresh lime juice, coconut aminos, grated ginger, honey, and turmeric does serious work here, delivering layers of tangy, savory, and subtly sweet in every bite. Shredded carrots add a little crunch, while scallion greens and fresh cilantro keep things lively and herbaceous. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It holds up beautifully in the fridge, making it a smart option for meal prep or a make-ahead side that actually improves as it sits. Finish with an extra squeeze of lime and you've got a salad that earns a permanent spot in the rotation.
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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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