Side
Black-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette
30 minServes 4Nutri-Score A€€
A
30 min
30 minBlack-Eyed Pea and Collard Green Salad with Sweet Jerk Vinaigrette
what you need
Ingredients
black-eyed peas (cooked, rinsed and drained)Pantry400 g
collard greens (stems removed, thinly sliced and massaged)Produce300 g- bell pepper (finely diced)Produce1 piece
red onion (finely diced)Produce1 piece- cherry tomatoes (halved)Produce150 g
carrot (grated)Produce1 piece- jerk saucePantry60 ml
olive oilPantry60 ml- lemon juice (freshly squeezed)Produce45 ml
honeyPantry20 ml
garlic (minced)Produce2 pieces
apple cider vinegarPantry15 ml
saltSpices3 g
black pepper (ground)Spices1 g
per serving
Nutrition
265kcal
- Carbs
- 24 g
- Proteins
- 8 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Citrus juicer
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.