- 1 bunch collard greens
- 1 bunch lacintato kale
- 1 bunch Mizuna (Japanese mustard greens)
- ½ cup thinly sliced shallots
- 1 cup sliced strawberry
- 1 cup chopped walnuts
- 1 sliced curcumber
- 1 cup curmbled honey goat cheese
- 3 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp kosher salt
- ¼ tbsp fresh ground pepper
- 1 cup olive oil
Wash all greens and thinly slice.
Fill a large bowl with warm and 1/2 cup kosher salt.
Massage greens the in salt water mixture until the water turns green.
Spin greens in a salad spinner to remove excess water.
In a large dish combine greens, shallots, strawberries, cucumbers, walnuts and goat cheese, vinaigrette (directions below). Toss all ingredients together then to serve.
In a small mason jar add all ingredients and shake until ingredients are combined.
This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.