Raw Probiotic Collard Dill Salad


This salad is an awesome way to get a heavy dose of raw collard greens. Since they're quite tough to chew, I reccommend making this salad a day before you intend to serve it. The dressing marinates the leaves and becomes more delicious as it sits.

Serves 2



  • 4 cups of raw collard leaves, cut into ribbons
  • Half a chopped tomato
  • 1/4 purple onion
  • Half a cucumber
  • 2 stalks of celery


  • 1/4 cup fresh dill
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 clove garlic
  • Approx 4 tbsp EVOO (more or less depending on the amount of vegetables. Use enough to make the dressing liquids and completely cover the collards)
  • Touch of agave

Mix the salad together, make the dressing, and combine!

Sprinkle raw pepitas and sunflower seeds, himilayan crystal salt,  a dollop of sauerkraut, and nooch!