This collard greens salad with orange vinaigrette is a fresh and vibrant dish packing a ton of deliciousness.
Happy Black History Month, good people! This year I have the privilege of contributing to the 4th Annual Black History Month Virtual Potluck! BHM Virtual potluck connects a group the top Black food bloggers to bring you a smorgasbord of African American Heritage recipes. As a contributor, I’m sharing a collard greens salad recipe in accord with this year’s vegetarian/vegan theme.
Be sure to try more BHM potluck recipes from amazing cooks at the end of the post!
My family kicked off the new year with meatless January so, I’ve been in the kitchen working harder than ever creating new ways to eat what we like minus the meat. One of those creations is this amazingly delicious orange vinaigrette that we pour generously over a freshly chopped collard greens, thinly sliced red onion, and beautiful slices of avocado. It’s one of those refreshingly satisfying recipes that you feel good about devouring.
Orange Vinaigrette Dressing
To make the vinaigrette you’ll need a base of liquid and oil. I’m using a quality brand of extra virgin olive oil and orange juice. You will also need:
White wine vinegar– You can substitute white wine vinegar with apple cider vinegar if you don’t have it but the white wine has a nice mellow flavor that won’t peak through the other flavors too much.
Fresh parsley– Using fresh parsley is an important part of the taste of this dressing. I don’t recommend substituting the fresh parsley but a teaspoon of dried parsley may work in a pinch.
White pepper and kosher salt to taste
To make the vinaigrette:
Add all of the ingredients minus the parsley to a food processor and blend until slightly creamy. Pour the dressing into a lidded jar with the minced parsley and shake it well. Allow the dressing to chill in the fridge until ready for use.
How to build a Collard Greens Chopped Salad
Roughly chop trimmed collard green leaves into bite-sized pieces. For a tutorial on properly preparing fresh collards, check out the post HERE. Place the chopped leaves in a serving dish. Drizzle with a little olive oil and a pinch of salt and massage it into the collards.
Top with thin slices of red onion and avocado. Serve the salad tossed with orange vinaigrette or on the side.
- 4 c fresh collard greens trimmed and chopped
- 1/4 red onion halved and sliced thin
- 1 orange sliced
- 1 avocado peeled and sliced
- 1 tbsp olive oil
- 1/2 c extra virgin olive oil
- 1/4 c orange juice
- 1/4 c fresh parsley leaves finely minced
- 2 tbsp white wine vinegar
- 2 tsp orange zest
- 2 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- To make the dressing, add all of the dressing ingredients except the fresh parsley to a blender or food processor and pulse until smooth. Pour the dressing into a jar with a lid and add the dressing, giving it a really good shake.
- Place collards in a serving dish and massage with 1 tablespoon of olive oil and a pinch of salt. Layer the collards with red onion and avocado. Pour the dressing over the salad and toss. The dressing may be served on the side as well.
BHM Virtual Potluck Recipes
D.M.R. Fine Foods | Vegetarian Chili
Dish It with Tisha | Mushroom and Okra Po’ Boy
Domestic Dee | Vegan Dirty Rice
Food Fidelity | Vegan Curry Cauliflower
Meiko and the Dish | Cajun Shrooms & Grits
Savory Thoughts | Haitian Black Rice (Diri Djon Djon)
The Hungry Hutch | Vegetarian Southern-Style Collard Greens
Whisk It Real Gud |Vegan Jollof Rice
Collards Are the Old Kale | Red Beans and Tri-Color Quinoa
Razzle Dazzle Life | White Vegetarian Lasagna
Kenneth Temple | Vegan File Gumbo
Beautiful Eats & Things | Honey Herb Roasted Sweet Potatoes
A Little Food | Southern Sweet Fried Corn
Baum Ass Foods | Slow Cooked Black Eyed Peas + Greens
Marisa Moore Nutrition | Spicy Black-Eyed Pea Fritters
Meiko and the Dish | Sweet Potato Pancakes
Kalisha Blair | Yeasted Cornmeal Dinner Rolls
Kenya Rae | Sweet Potato Biscuits
Sweet Tea and Thyme | Sweet Potato Casserole with Brown Sugar Topping
FoodLoveTog | Black-Eyed Pea Hummus
Marisa Moore Nutrition | Crispy Toasted Okra with Peanut Sauce
Dash of Jazz | Vegan Buttermilk Biscuits with Spiced Pear Compote
Rosalynn Daniels | Vegan Bread Pudding
Her Mise En Place | Rice Pudding
Orchids + Sweet Tea | Banana Cake + Cinnamon Browned Butter Buttercream
A Girl Called Adri | Low Carb Lemon Pound Cake
Orchids + Sweet Tea | Southerner’s Banana Pudding Cheesecake Bites
Kenneth Temple | Wakanda Cake