Collard’s are number one on Dr. Furhman’s list of nutrient dense foods. This salad is a great way to add them into your diet.
Dressing: (add water until you get the consistency you prefer)
- 10 big pitted dates
- 1 whole bunch italian parsley
- 1 to 2 cloves garlic
- pinch of sea salt
- Juice from two large lemons
- 2 tablespoons water
- 1 tablespoons Tahini
- 2 tablespoons nutritional yeast
Mix in a food processor until creamy
For the salad:
- 4 large Collard leaves
- 2 large handfuls of fresh spinach rolled up and sliced into ribbons.
- Handful each of chopped fresh parsley and cilantro
- 1 avocado, sliced
- ¼ cup raisins
- ¼ cup pine nuts
Lay collards flat on a cutting board. Cut out the stem. When all the stems are removed place them all together with the arc of the leaves all facing the same way. Put the largest leaf on the bottom of the pile and roll into a tight sausage. Slice thin. Toss them in a bowl and you will have “ribbons” of collards. Toss dressing with salad —
yummy!
This is a meal in itself!
Find more recipes like this in Kristen's book "Kristen's Healthy Kitchen Recipes," avaliable online at Amazon.com |
Full Fusion