To kick off my Master’s program this first semester one of the classes I’m enrolled in is a cooking class. Best part so far was receiving a some awesome knives in the mail, a cutting board, apron, and other goodies. I made this salad and vinaigrette last week for one of my first assignments to practice a few of the cutting techniques for that lesson. Eating collard greens as a salad is amazing, but for me the trick is to always use a bit of oil, vinegar (or lemon), and sea salt to massage the greens prior to adding toppings or dressing. This not only make the greens more flavorful, it also just makes it easier for the body to break them down. If collard greens are still too much for you to handle alone, try mixing in spinach or arugula. Below is the recipe for the vinaigrette which amazingly enough has a creamy texture that is really nice. For the salad, dice up your collards whatever way you like them, and add toppings. I used fresh baby tomatoes from the garden, yellow pepper, and avocado. -XoXo Raw Girl
Grapefruit Vinaigrette
2 grapefruits
3 cloves diced garlic
1 Tablespoons Agave Nectar
Pinch of Sea Salt
1/4 cup olive oill
1-2 Tablespoons Apple Cider Vinegar
Blend, pour onto salad, enjoy!