Seeds 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 trick is in the massage — working the dressing into the ribboned collard leaves for a few minutes breaks them down just enough to turn them silky and tender without any cooking required. A punchy dressing of fresh lime juice, coconut aminos, grated ginger, honey, and turmeric does double duty as both a flavor bomb and a tenderizer, soaking deep into every ribbon. Shredded carrots add sweetness and crunch, while scallion greens and fresh cilantro keep things lively and aromatic. For anyone navigating a seeds-free lifestyle, this one is genuinely easy to trust — every ingredient is straightforward, and there are no hidden seed oils or seed-based condiments lurking in the dressing. It holds up beautifully in the fridge, making it a smart prep-ahead option for lunches or a vibrant side at dinner. A final squeeze of lime right before serving ties the whole thing together.
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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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