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!