Pecan 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, and a touch of turmeric brings serious depth without a single ingredient you'd need to second-guess at the store. Shredded carrots add sweetness and crunch, while scallion greens and fresh cilantro keep every bite lively and aromatic. For anyone navigating tree nut allergies or sensitivities, this salad is naturally in the clear — no swapping, no substituting, just clean whole-food ingredients from start to finish. It holds up beautifully in the fridge overnight, making it a smart prep-ahead option for lunches or a vibrant side at dinner. Finish with an extra squeeze of lime and you've got something that tastes like it took far more effort than it did.
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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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