Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes
A cold preparation of our Chopped Collard Greens in a Mediterranean salad with bright colors, bold trendy flavors and fresh crisp textures.
Ingredients
Salad
- 6 cups Collard Greens Chopped
- 2 cups Watermelon Radishes cut into matchsticks
- 2 cups Granny Smith Apples cut into matchsticks
- 1 cup Celery Chopped
- 1 cup Toasted Sliced Almonds
- 2 cups Sweet Potatoes (cut into curls or fine julienne) + Oil for Frying
Dressing
- 3 oz. Red Wine Vinegar
- 3 oz. Basil Infused Olive Oil
- 2 oz. Hummus Prepared
- 1 tsp Peeled Shallots Minced
- 1 tsp Granulated Garlic
- Salt and Pepper (To taste)
Instructions
- Add Dressing ingredients to a blender, except Basil Oil, blend for one minute then incorporate Oil slowly.
- Heat Canola Oil to 350 degrees and fry Sweet Potato Curls until edges begin to brown, remove and dry on paper towel.
- 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.
