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Collard Greens and Watermelon Radish Salad with Tahini Vinaigrette and Crispy Sweet Potatoes

A cold preparation of our Chopped Collard Greens in a Mediterranean salad with bright colors, bold trendy flavors and fresh crisp textures.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins



  • 6 cups Collard Greens Chopped
  • 2 cups Watermelon Radishes cut into matchsticks
  • 2 cups Granny Smith Apples cut into matchsticks
  • 1 cup Celery Chopped
  • 1 cup Toasted Sliced Almonds
  • 2 cups Sweet Potatoes (cut into curls or fine julienne) + Oil for Frying


  • 3 oz. Red Wine Vinegar
  • 3 oz. Basil Infused Olive Oil
  • 2 oz. Hummus Prepared
  • 1 tsp Peeled Shallots Minced
  • 1 tsp Granulated Garlic
  • Salt and Pepper (To taste)


  • Add Dressing ingredients to a blender, except Basil Oil, blend for one minute then incorporate Oil slowly.
  • Heat Canola Oil to 350 degrees and fry Sweet Potato Curls until edges begin to brown, remove and dry on paper towel.
  • In a bowl, combine Chopped Collard Greens, Apples, Almonds, Radish, and Celery. Toss with dressing to coat and center salad on plate. Top with fried Sweet Potato curls.