Turkey Free Ginger-Lime Collard Green Salad
Bright, bold, and completely plant-forward, this collard green salad is the kind of dish that makes you rethink what a salad can be. The secret is in the massage — working the dressing into those thin ribbons of collard greens breaks down their natural toughness and transforms them into something silky and deeply flavorful. A zippy dressing built from fresh lime juice, coconut aminos, grated ginger, and a touch of turmeric gives every bite a punchy, slightly tangy warmth that feels anything but ordinary. Shredded carrots add sweetness and crunch, while scallion greens and fresh cilantro keep things lively and aromatic. It's naturally free from any poultry products — no broth, no meat, no hidden animal proteins — just clean, whole ingredients doing all the heavy lifting. The salad actually gets better as it sits, making it a smart make-ahead option for lunches or a vibrant side at dinner. Finish with an extra squeeze of lime and you've got a showstopper that's as nourishing as it is delicious.
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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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