This salad is almost entirely made of greens and sprouts freshly grown right down the street here in Vineyard Haven. I still taste the flavors from a summer passed. The fennel and grape tomatoes make this salad, but perhaps the pleasure of “foraging” in a place of serenity that added most.
If you don’t have a garden, perhaps it is time to make friends with a gardener!
5 large collard green leaves, rolled up and then cut chiffonade
1 cup sprouts
2 Tbsp fresh fennel
1/2 medium cucumber, sliced thin
Handful grape tomatoes
1/2 avocado, diced
1 lime, juiced
2 Tbsp olive oil
Freshly cracked black pepper
Freshly ground Himalayan salt
- Stack the collard greens on top of each other, then roll them up and cut them thinly.
- (Optional) Massage the collards in a touch of olive oil and salt to soften them.
- Add your other ingredients atop the greens, making sure to add the tomatoes and fennel last.