Collard Green Salad with Strawberries & Tahini Dressing

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

My husband and I grow a lot of kale and collard green plants on our farm and supply restaurants and farmers markets in our community. We’ve never struggled to sell out of kale, but collard greens are a different story. Apparently not everyone shares our same enthusiasm when it comes to this leafy green.

Ingredients

1/4 cup tahini
1/4 cup water
1 tablespoon pure maple syrup
1 teaspoon white miso
2 tablespoons white wine vinegar
1 bunch collard greens
1 cup cooked quinoa (see how to cook quinoa)
1 ripe avocado, diced
1 pint fresh strawberries, hulled and sliced in half
1/4 cup walnuts, chopped

Instructions

To prepare the dressing whisk all of the ingredients together until smooth. This works best with an immersion blender or food processor. However, a hand whisk will be fine too. Taste test and set aside.
Thoroughly wash and dry the collard greens. Fold each leaf in half and slit away the the tough stem. Stack the collard greens on top of each other and then roll them up (like a cigar). Chop the greens into thin ribbons.
In a large bowl toss the collard green leaves with half the dressing, massaging the dressing into the collards. Add the quinoa, avocado, strawberries and walnuts. Drizzle with the remainder of the dressing and serve.