Guarnición
Black-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette
30 minPara 4Nutri-Score A€€
A
30 min
30 minBlack-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette
receta de
Shakayla Felice
@shakaylafelice
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
black-eyed peas (cooked, rinsed and drained)Despensa400 g
collard greens (stems removed, thinly sliced and massaged)Frutas y verduras300 g- bell pepper (finely diced)Frutas y verduras1 pieza
red onion (finely diced)Frutas y verduras1 pieza- cherry tomatoes (halved)Frutas y verduras150 g
carrot (grated)Frutas y verduras1 pieza- jerk sauceDespensa60 ml
olive oilDespensa60 ml- lemon juice (freshly squeezed)Frutas y verduras45 ml
honeyDespensa20 ml
garlic (minced)Frutas y verduras2 piezas
apple cider vinegarDespensa15 ml
saltEspecias3 g
black pepper (ground)Especias1 g
por ración
Nutrición
265kcal
- Carbohidratos
- 24 g
- Proteínas
- 8 g
- Grasas
- 16 g
lo que usará
Utensilios
Bol ×2
Varillas
Exprimidor
paso a paso
Preparación
- Paso 1
Prepare the collard greens
- Remove the stems from the collard greens and slice the leaves thinly.
- Massage the sliced greens thoroughly until tender and softened.
- Paso 2
Make the sweet jerk vinaigrette
- Whisk together the jerk sauce, olive oil, lemon juice, honey, apple cider vinegar and minced garlic.
- Season with salt and black pepper and whisk until emulsified.
- Paso 3
Assemble the salad
- In a large bowl, combine the black-eyed peas, massaged collard greens, bell pepper, red onion, cherry tomatoes and carrot.
- Pour the vinaigrette over the salad and toss well to coat.
- Paso 4
Chill overnight
- Cover the salad and refrigerate so the flavours meld and the greens soften further.
- Serve cold, ideally with cornbread to soak up the dressing.