You are here

Raw Collard Greens, Watermelon Radish, Apple Salad

A cold preparation of chopped collard greens in a Mediterranean salad with bright colors, bold trendy flavors, and fresh crisp textures.



6 C Ready-Set-Serve Chopped Collard Greens

2 C watermelon radishes, cut into matchsticks

2 C Markon First Crop Granny Smith Apples, cut into matchsticks

1 C Markon First Crop Celery, chopped

1 C almonds, sliced and toasted

2 C sweet potatoes (cut into curls or julienned) plus oil for frying


3 oz. red wine vinegar

3 oz. basil-infused olive oil

2 oz. hummus

1 tsp. peeled shallots, minced

1 tsp. granulated garlic

Salt and pepper, to taste


Add dressing ingredients to a blender, except basil oil. Blend for one minute then incorporate oil slowly.

Heat canola oil to 350 degrees F and fry sweet potato curls until edges begin to brown; remove and dry on paper towels.

In a bowl, combine chopped collard greens, apples, almonds, radish, and celery. Toss with dressing to coat and center salad on plate. Top with fried sweet potato curls.