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Black-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette
Dodatek

Black-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette

30 minPorcje: 4Nutri-Score A€€
od @shakaylafelice1 importugotowano 0 razy
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Składniki

4 osoby
  • black-eyed peas (cooked, rinsed and drained)Spiżarnia400 g
  • collard greens (stems removed, thinly sliced and massaged)Warzywa i owoce300 g
  • bell pepper (finely diced)Warzywa i owoce1 kawałek
  • red onion (finely diced)Warzywa i owoce1 kawałek
  • cherry tomatoes (halved)Warzywa i owoce150 g
  • carrot (grated)Warzywa i owoce1 kawałek
  • jerk sauceSpiżarnia60 ml
  • olive oilSpiżarnia60 ml
  • lemon juice (freshly squeezed)Warzywa i owoce45 ml
  • honeySpiżarnia20 ml
  • garlic (minced)Warzywa i owoce2 kawałki
  • apple cider vinegarSpiżarnia15 ml
  • saltPrzyprawy3 g
  • black pepper (ground)Przyprawy1 g

na porcję

Wartości odżywcze

265kcal

Węglowodany
24 g
Białko
8 g
Tłuszcz
16 g
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krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4
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