Collard (and other greens) salad

https://fruitsandveggies.org/blog/everyday-chef-prep-collard-greens-deliciously-creamy-tangy-salad/

The dressing was quite solid and didn’t come out at all like the creamy texture in the photos.  The taste was very good, and I enjoyed having the apple in the salad.  I tried adding avocado oil but that didn’t help.  I might try more lemon next time or making it in the magic bullet instead of whisking by hand. 

Add some other protein and make it a meal!

The Salad
Serves 4

5 cups shredded collard greens
1 cup shredded carrots
1 red apple, sliced and julienned
⅓ cup finely chopped parsley
3 scallions, thinly sliced
¼ cup toasted sesame seeds

Lemon Tahini Dressing
1 garlic clove, minced
½ cup tahini
¼ cup fresh lemon juice
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Remove any tough stems from the collard greens, and then stack on top of one another in a pile. Starting with one end, tightly roll the collards in a bundle then slice to create thin ribbons. Cutting the collards this way will make them easier to enjoy raw.

Add the sliced collards, shredded carrots, apple, parsley, and scallions into a large bowl. Whisk together the garlic clove, tahini, fresh lemon juice, smoked paprika, salt and pepper until creamy and smooth. Season to taste if needed, then add to the collard bowl.

Toss together until well combined. The easiest way to do this is using your hands, gently massaging the dressing into the vegetables until well coated. Garnish with toasted sesame seeds and serve.