Pescatarian Ginger-Lime Collard Green Salad
Raw collard greens might sound like a tough sell, but massaging them into silky ribbons completely transforms their texture — and this bright, punchy salad is proof. The dressing is where the magic happens: fresh lime juice, grated ginger, coconut aminos, and a touch of honey come together into something tangy, a little sweet, and deeply savory all at once. A pinch of turmeric adds a warm, golden hue that makes the whole bowl look as good as it tastes. Shredded carrots bring a pop of color and crunch, while scallion greens and fresh cilantro keep things lively and aromatic. The massage step is non-negotiable — working the dressing into the greens for a few minutes softens them just enough to eat comfortably without any cooking required. This is the kind of plant-forward dish that fits naturally into a pescatarian lifestyle, relying entirely on whole vegetables, healthy fats, and bold aromatics rather than any animal protein. It holds up well in the fridge, making it a smart prep-ahead option for lunches or a vibrant side alongside your favorite fish.
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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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