Paleo Ginger-Lime Collard Green Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(16)

Raw collard greens might sound like a tough sell, but slicing them into thin ribbons and massaging them with a punchy dressing completely transforms their texture — they soften, darken, and soak up every bit of flavor. The dressing here is genuinely exciting: bright lime juice, fresh grated ginger, a touch of raw honey, and coconut aminos in place of soy sauce, which keeps the whole thing grain-free and clean without sacrificing that savory depth. Turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the finished bowl look as good as it tastes. Shredded carrots and fresh cilantro round things out with crunch and herby brightness, while the scallion greens keep it light and aromatic. This is the kind of salad that actually holds up — it can sit in the fridge overnight and still deliver, making it a smart option for meal prep or a make-ahead side. Everything in the bowl is whole, unprocessed, and exactly the kind of ingredient list that makes eating this way feel effortless rather than restrictive.

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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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