Walnut 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 secret is in the massage — working that zesty ginger-lime dressing into the ribboned collards by hand softens them just enough to eat comfortably while keeping a satisfying chew. Coconut aminos add a subtle savory depth, and the turmeric gives the whole bowl a gorgeous golden warmth that looks as good as it tastes. Shredded carrots and fresh cilantro round things out with color and brightness, while the scallion greens keep every bite lively. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — no nut-based dressings, no toasted toppings to second-guess, just clean, whole ingredients from start to finish. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead side that actually improves 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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