By Melanie Albert, Nutrition & Food Expert, Author and Speaker, Certified Health Coach
Kale is the rage with raw salads, kale chips and smoothies. But, what about collard greens? I’m taking a Professional Plant-based Culinary Certification Course with Rouxbe, where we experimented with different ways to prepare kale. As an option, I decided to use some of the same techniques with collard greens.
On top of that, Reed avocados were available at Whole Foods Market this week, so I decided to try one. About 90% of the avocados are grown in California and about 90% of those are Hass avocados. The Reed avocado variety generally grows later in the season, are larger and rounder than Hass avocados, have a thick skin, and contain more monounsaturated fat and thus are creamier than Hass avocados.
Scroll down for the 9 Ways 90 Days Recipe: Organic Collard Greens with Reed Avocados & Lemon Cucumbers
9 Ways 90 Days Recipe: Organic Collard Greens, Reed Avocados & Lemon Cucumbers
Organic Collard Greens with Reed Avocados & Lemon Cucumbers Recipe
This recipe was inspired by the lemon cucumbers from this week’s farmers market in Ahwatukee Arizona, the Reed avocado and collard greens.
Ingredients
• 3-4 large collard greens leaves, chopped
• 1 Reed avocado
• 1 lemon cucumber
• 4 small heirloom tomatoes
• ½ red pepper
• 3-4 green onions
• 1 TBSP fresh lemon juice
• 1 garlic clove, finely minced
• Fresh lemon basil, to taste
• Fresh lemon thyme, to taste
• Sea salt
Simple Steps
• Chop all the vegetables
• Squeeze the avocado into a bowl
• Add collard greens, lemon juice and sea salt to the avocado
• Massage the collard greens for about 3 minutes
• Add the fresh garlic, lemon cucumber, red pepper, green onions and gently toss
• Add the fresh lemon basil and lemon thyme and gently toss
• Enjoy this delicious & refreshing salad
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