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Shredded Collard Salad with Apple

Posted by 2eatwellRD
December 15, 2014
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This Shredded Collard Salad with Apple is the perfect way to add a new leafy green to your lunch or dinner table!

~by Danielle Omar, MS, RD

This is my first time featuring a salad here on Healthy Aperture and I don’t know what has taken me so long! You might say I’m passionate about salads. I just love ‘em. I actually look forward to preparing my salad at dinner. I know…crazy, right? 
I usually build my salad around the greens or the dressing. This salad was built around both so it’s extra special. It also has me written all over it. For one, I adore collards; they might be my favorite leafy green. They are so versatile. You can make wraps with them, juice them or throw a few leaves into a smoothie. You can also roll fun stuff in them and bake them. And of course, you can sauté them. If you're not a big leafy green person you should give collards a try, their flavor is much milder than kale or other greens.

I am also an endive enthusiast. Chopped endive is literally in every salad I make. And of course a bit of creamy avocado is a must. I love the green apples here for some crunch. The dressing I’m sharing with you is about as addictive as it gets. It’s an Asian-inspired vinaigrette that is super easy to whip up.  I think it’s the perfect complement to the collards and will soon become your go-to.

The greatest thing about salad is that you can eat a ton of it pretty much guilt-free. My salads are well known for their girth in our house. I often sit down to eat and find two sets of eyes staring in awe at my rather large but delicious salad bowl.

They’re just jealous.

This Shredded Collard Salad with Apple is the perfect way to add a new leafy green to your lunch or dinner table!

Looking for a new leafy green to try? Pick up some collard greens and try this Shredded Collard Salad with apples!
This Shredded Collard Salad with Apple is the perfect way to add a new leafy green to your lunch or dinner table!

Shredded Collard Salad with Apple


Serves 1


  • 4-5 large leaves collard greens, stems removed and sliced
  • 1 Endive, chopped
  • ½ large avocado, chopped
  • ½ granny smith apple, sliced into matchsticks
  • 1 handful pumpkin seeds
  • 2 Tbsp olive oil
  • 1 Tbsp white balsamic vinegar
  • 1 tsp minced fresh ginger
  • 1 Tbsp tamari or soy sauce
  • 1 tsp honey (or a few drops liquid stevia)
  • 1 tsp miso paste
  • Dash of sea salt


  1. In a bowl, mix together collards, apple, avocado, and endive. In a mason jar or small container with a lid, add dressing ingredients and shake well. Toss dressing with salad. Top with pumpkin seeds and eat!

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Danielle Omar is the author of the INSPIRED VEGETARIAN Feature on HealthyAperture and is a Registered Dietitian, clean-eating coach, cookbook author, and raw foodie wannabe. She is a passionate food and nutrition educator and founded her private nutrition practice to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog. She is the author of Skinny Juices, 100 Juice Recipes for Detox and Weight loss. Danielle’s expert nutrition advice has been featured in The New York Times, The Washington Post, Fitness, Shape, and Women’s Health magazine, as well as national television, including The Food Network and NBC Primetime.
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