Seed Oil Free Ginger-Lime Collard Green Salad
Bright, punchy, and deeply satisfying, 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 to silky and tender, no heat required. Every component of the dressing is clean and intentional: fresh lime juice, coconut aminos, extra-virgin olive oil, raw honey, and grated ginger come together into something tangy, a little sweet, and warmly aromatic. There's no canola, no soybean oil, no "vegetable oil blend" hiding anywhere — just olive oil doing exactly what good fat is supposed to do. Shredded carrots add a pop of color and subtle sweetness, while scallion greens and fresh cilantro keep things lively and herbaceous. A pinch of turmeric rounds out the dressing with an earthy depth that makes the whole bowl feel nourishing rather than just virtuous. It holds up beautifully in the fridge, making it a smart choice for meal prep or a next-day lunch that actually gets better as it sits.
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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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