I originally posted about this collard greens salad four years ago.
My goals at the time were:
- trying to eat better
- working on eliminating sugar and grain (more successfully some days than others)
- making lifestyle changes
- getting to the gym a few times a week
- trying to take better care of myself
- preparing healthier meals
Those are still my goals and I really haven’t gotten a whole lot more consistent. Life got in the way.
Back then I wrote, “I’ll admit I haven’t been as consistent for the last week or so. My daughter has major anxiety due to trauma she experienced before we adopted her and is having a rough go of it. My stress from it is coming out in the form of a messy house, too many sweet treats and a real lack of motivation (for everything).”
Me from four years ago had no idea idea how much harder things were going to get. Whew!
I was in the middle of allergy testing at the time after my eye kept swelling up. It was uncomfortable and unsightly – difficult for me to see because of the swelling and difficult for other people to look at because it was so shocking! I was on Prednisone, a steroid invented by Satan. It made me miserable.
However, I was super proud to throw together this easy and delicious salad with stuff I had on hand. I’m a huge fan of collard greens. Collard greens salad is a great alternative to your usual lettuce.
Collard greens salad
It’s a simple of salad of greens, citrus (I usually use clementines, but I also like it with ruby red grapefruit), creamy avocado, thinly sliced red onion and a lemon vinaigrette.
If the raw collard greens are too much for you to chew, leave the avocado alone for now. Prepare the rest of the salad, toss with the dressing and let it sit in your fridge for a few hours. The dressing will soften up the greens. Then add the avocado before eating.
Throw some steak, chicken, shrimp or salmon on this salad for a protein boost.
Collard greens salad is a great twist on the New Year greens tradition!
- 6 cups shredded raw collard greens, hard stems removed
- 2 clementines, peeled and sectioned
- 1 diced avocado
- ¼ red onion, thinly sliced and cut into bite size pieces
- 4 tablespoons lemon vinaigrette (store-bought or homemade)
- Salt and pepper to taste
- Toss all ingredients.
- Serves 2 for a main course or 4 - 6 as a side dish.