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.
- 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!