GREEN MONSTER SALAD (COLLARDS AND SPINACH WITH AVOCADO, SUN DRIED TOMATO, AND BROCCOLI)

Serves 1 hungry diner

Ingredients

  • 2 1/2 cups thinly sliced raw collard greens (about 3-4 leaves)
  • 2 heaping cups baby spinach
  • 6-7 sun dried tomatoes, thinly sliced
  • 1 cup broccoli florets, chopped into small pieces and steamed lightly OR raw
  • 1/2 cup red or yellow bell pepper, diced
  • 1/2 cup red cabbage, diced
  • 1/2 large avocado, diced

For the collard marinade:

  • 2 tbsp apple cider vinegar
  • 1 tsp flax or olive oil
  • 1 tbsp raw honey

Dash Salt

For the collard marinade:

  • 2 tbsp apple cider vinegar
  • 1 tsp flax or olive oil
  • 1 tbsp raw honey
  • Dash pink Salt

For the salad dressing:

  • Balsamic vinegar
  • 1 tsp flax or olive oil (optional)
  • Small drizzle of maple syrup or agave (optional)

Instructions

  1. Marinade your collards. This step is not necessary for the whole recipe, but I think it improves it. Raw collards can be a little tough to handle, even in a delicious salad! Cut your collard leaves into “Ribbons” by removing the stems, bundling them up, and slicing thinly with a good knife.
  2. Place in marinade of ACV, oil, maple syrup, and sit for about 1-2 hours. Drain and set aside.
  3. Mix all salad veggies together in a large mixing bowl.
  4. This salad gets a lot of fat and creaminess from the avocado, sweetness from the collard marinade, and salt from the sundried tomatoes, so a traditional “dressing” isn’t really needed. I like to top it simply with balsamic vinegar (or white balsamic, or fig vinegar) and then mix it with my hands, so that the avocado smooshes into everything. I often add the tiniest drizzle of agave or raw honey. And if your avocado was a little small, and you’re not getting the creaminess you need here, add about a tsp of flax oil, too!

Enjoy!