PEARED DOWN COLLARDS
1 bunch collards
1 D’anjou pear, diced
1/2 red bell pepper, diced
1/2 red onion, diced small

Dressing:
Juice of 1 lemon or lime
Approx. 4 or more tbsp. extra-virgin olive oil
1 tbsp. toasted sesame oil (opt.)
1 heaping tbsp. raw almond butter
1 garlic clove, pressed
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. Himalayan salt

• Wash the collards. Shake off the water. Stack them up and slice them into ribbons, then cut the other way to make the pieces small and palatable. Set aside in a salad bowl.
• Prepare the pear, bell pepper and red onion, and add to the bowl.
• Blend all the dressing ingredients together in a bowl.
• Toss the salad with the dressing, being sure to coat the leaves well.

Serves 4. Keeps for three days in the refrigerator.
Back to recopes