Collard Greens, Cashew, Mango & Heart of Palm Salad

Photography by Lissa Hahn

1 bunch collard greens, cut into chiffonade
1 can hearts of palm, cut into small slices
1 mango, cut into bite size pieces
1 cup cashews, toasted and chopped
olive oil, about 4 – 5 tablespoons to taste
juice of 1 lemon
Maldon Salt, to taste


In a salad bowl, season the collard greens with Maldon salt, olive oil, and some fresh lemon juice. Massage greens a bit, this tenderizes them. Top with hearts of palm, mango, and cashews. Simple and oh-so-healthy!


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