| 8 | 15 | 521 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 454 gm | Collard greens (stems removed, rinsed and thinly chopped) |
| 3 tbsp | Extra virgin olive oil |
| 1 pinch | Kosher salt |
| 1 tbsp | Apple cider vinegar (or juice of one small lemon) |
| 1 medium | Red onion (thinly sliced) |
| 2 medium | Watermelon radish (thinly sliced) |
| 1 avocado(s) | Avocado (cubed) |
| 1 cup | Pomegranate seeds |
| 1 serving(s) | Orange Cumin Vinaigrette |
| 1 medium | Orange (zested and juiced) |
| 1 clove(s) | Garlic (crushed) |
| 1 tsp | Cumin seeds (toasted (or 1 tsp ground cumin)) |
| 1 tbsp | Apple cider vinegar |
| 1/2 cup | Extra virgin olive oil |
| 1/4 tsp | Sea Salt |
| 1 dash | Black pepper ((omit for AIP elimination phase)) |
Prep collard greens by rinsing leaves and removing stems. Roll the leaves into a bundle and chop into thin ribbons.
Place greens into a large bowl and drizzle with olive oil and a pinch of kosher salt. Begin to massage greens with your hands until they begin to glisten and darken slightly. Add the apple cider vinegar and continue massaging until greens are bright and soft. Set aside.
***Prepare the dressing recipe above.*** Set aside.
Prep the remaining salad ingredients:
Slice radishes, cube avocado, slice red onion, and removed seeds from pomegranate.
Build your salad to your liking... either in one large bowl or in individual servings. Carefully place each layer or casually toss all ingredients together with the greens. Dress salad immediately before serving.
If using the whole seed...toast cumin seeds in a small dry skillet over low-medium heat, until fragrant and golden, about 2-3 minutes. Remove from heat and set aside to cool slightly.
Combine all ingredients in the cup of a high-speed blender until smooth.
Serve alone as a vegetarian option or side dish, or as main dish with your choice of protein. I like grilled chicken, crispy-skinned salmon, or pork belly.
| Fruit | 0.7 |
| Vegetables | 1.7 |
