Summertime Finger Salad Recipe

Name: Summertime Finger Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 collard greens, stems removed; 2 cups carrots, julienne; 2 cups red cabbage, julienne; 2 cups cucumbers, thinly sliced; 10 scallions; 1 cup almond butter; 1 tablespoon ginger, minced; ¼ cup lemon juice; ¼ cup raw honey or ¼ cup agave nectar; 2 tablespoons sesame oil; 1 pinch chili powder; ¼ cup soy sauce; ½ cup water

Servings: persons

10 collard greens, stems removed
2 cups carrots, julienne
2 cups red cabbage, julienne
2 cups cucumbers, thinly sliced
10 scallions
1 cup almond butter
1 tablespoon ginger, minced
¼ cup lemon juice
¼ cup raw honey or ¼ cup agave nectar
2 tablespoons sesame oil
1 pinch chili powder
¼ cup soy sauce
½ cup water

1
Remove stems from collard leaves with a paring knife and lay the two halves back together, slightly overlapping.
2
Set aside remaining chopped vegetables.
3
Combine almond butter and all remaining ingredients in a blender and blend until smooth, adding more water if necessary.
4
Transfer the dipping sauce to a small serving bowl.
5
Lay two collard halves out on the counter with the middle slightly overlapping so it looks like they are put back together after the stems were removed.
6
Sprinkle about 1/4 cup of each vegetable along one end of the collard leaves, then roll up tightly starting from the filled end.
7
Secure with a toothpick and arrange attractively on a serving platter.
8
Scatter freshly picked nasturtium blossoms around for garnish.
9
Place dipping sauce in center of the platter and serve.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 collard greens, stems removed, 2 cups carrots, julienne, 2 cups red cabbage, julienne, 2 cups cucumbers, thinly sliced, and more.

Yes, Summertime Finger Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summertime Finger Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions