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.
Looking for a new leafy green to try? Pick up some collard greens and try this Shredded Collard Salad with apples! Tweet this
Shredded Collard Salad with Apple
- 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
- 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!