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Black-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette
30 minPour 4Nutri-Score A€€
A
30 min
30 minBlack-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette
recette de
Shakayla Felice
@shakaylafelice
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
black-eyed peas (cooked, rinsed and drained)Épicerie400 g
collard greens (stems removed, thinly sliced and massaged)Fruits et légumes300 g- bell pepper (finely diced)Fruits et légumes1 morceau
red onion (finely diced)Fruits et légumes1 morceau- cherry tomatoes (halved)Fruits et légumes150 g
carrot (grated)Fruits et légumes1 morceau- jerk sauceÉpicerie60 ml
olive oilÉpicerie60 ml- lemon juice (freshly squeezed)Fruits et légumes45 ml
honeyÉpicerie20 ml
garlic (minced)Fruits et légumes2 morceaux
apple cider vinegarÉpicerie15 ml
saltÉpices3 g
black pepper (ground)Épices1 g
par portion
Nutrition
265kcal
- Glucides
- 24 g
- Protéines
- 8 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Presse-agrumes
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.