Pistachio Free Ginger-Lime Collard Green Salad
Bright, bold, and packed with crunch, this collard green salad is the kind of dish that makes you rethink everything you thought you knew about leafy greens. The secret is in the massage — working the dressing into the thinly sliced ribbons for a few minutes transforms raw collards from tough and bitter into something silky and deeply flavorful. A zesty dressing of fresh lime juice, coconut aminos, grated ginger, and a touch of honey brings serious depth without relying on any nuts whatsoever, making it a completely safe and satisfying choice for anyone avoiding tree nuts like pistachios. Turmeric adds a warm, golden hue while the grated carrots and scallion greens bring color and a satisfying bite. Fresh cilantro ties everything together with a bright, herby finish that feels restaurant-worthy with almost zero effort. This salad also holds up beautifully in the fridge, so it's a smart make-ahead option for lunches or weeknight dinners when you want something vibrant and nourishing ready to go.
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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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