Crunchy, creamy collard & kale salad with labneh, almonds & za'tar
Indulge in a delightful mix of flavors and textures with a vibrant collard and kale salad topped with creamy labneh, crunchy almonds, and flavorful za'atar. A culinary experience like no other.
Ingredients:
- 1/2 cup Almonds, finely chopped
- 1 tablespoon Za'atar Spice
- 1/3 cup Labneh
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 6 stalks of large Collard Greens (this will be about two cups, shredded and stems removed)
- 6 stalks of Kale, Blue or Russian recommended (2 cups shredded)
- 1 Avocado
- Sea Salt and Pepper to taste
Instructions:
- Prepare the greens by washing them thoroughly and removing the large stems from the Collards and Kale. Stack the leaves on top of each other and roll them up before cutting the stack in half lengthwise. Proceed to thinly slice them into 1/2-inch wide ribbons.
- Heat a dry saute pan over medium heat and toast the finely chopped almonds and Za'tar spice until they become fragrant, which should take about three to four minutes. Be cautious as they can quickly go from perfectly toasty to burnt. Once fragrant, transfer them to a small bowl to cool down.
- In a medium bowl, mix together the labneh and apple cider vinegar. Gradually add the olive oil while whisking continuously. Initially, it may appear curdled, so keep whisking until it becomes very creamy.
- Combine the prepared greens with the labneh dressing, ensuring they are well coated. Gently massage the dressing into the greens to tenderize them. Collards can be quite tough, but massaging the labneh dressing helps soften them. Add half of the almond Za'tar topping and mix it in with the dressing. Season with sea salt and ground pepper to taste.
- Clean your hands and transfer the salad to a serving bowl. Garnish with sliced avocado and sprinkle the remaining crunchy almond Za'tar topping over the salad.
Summary:
- Calories: 1104 kcal
- Fat: 89 g
- Protein: 40 g
- Carbs: 61 g
- Potassium: 2724 mg
- Magnesium: 393 mg