Skip Navigation

Super Green Salad


8 cups thinly sliced dark greens (kale, collards and chard)

1/4 cup extra virgin olive oil

Juice of 1 lemon

2 to 3 cloves garlic, crushed

1 tsp. sea salt

Optional additions: grated carrots, toasted sunflower seeds


Place all ingredients for the salad and any desired optional additions into a large bowl. Mix together well. Let rest for about 30 minutes before serving. Toss again.

Yield: 4 to 6 servings

Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre

Explore more news, events and media