Collard Greens and Rice Salad With Lemon Vinaigrette
Fresh collard greens, lemon vinaigrette, and fragrant herbs make a light, flavorful side perfect for summer. Serves 4.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mason jar
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Serving bowl
Ingredients
- ¼ cup lemon juice
- ⅓ cup olive oil
- 2 tbsp white balsamic vinegar
- 2 tsp agave
- 1 tsp dijon
- the zest from one lemon
- ½ tsp pink sea salt
- black pepper to taste
- 1 bunch collard greens, washed, stemmed and julienned
- 3 cups of cooked basmati rice, chilled
- 1 small bulb of fennel, thinly sliced, about 1 cup
- ½ cup chopped dill
- ½ cup chopped parsley
- 3 scallions, thinly sliced
- 3 tbsp toasted pine nuts
- 1 tsp pink sea salt
- 1 tsp sumac
- 1 tsp chopped chives
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