I’m participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth – a jubilee of freedom to commemorate the end of slavery – and to amplify the food traditions of black culinary creatives. 
Juneteenth (a merge of the words/date June Nineteenth) marks the date in 1865 that the last enslaved people learned of their freedom. 
And for over 150 years since, Black American families, home-cooks, chefs, and culinarians have commemorated the summer holiday with a wide range of food traditions that tell a story of the perseverance of a people.

Juneteenth has a special place in my heart because of my mother. Growing up in Winston-Salem, NC my mom would drag my sister and me to different Juneteenth festivals around the city. I enjoy the festivals every year because of the live music, endless dancing, and the joy floating in the air. Juneteenth is about community and I am thrilled to participate in the #JuneteenthCookout with some of my favorite food bloggers.

How did I get to a three green salad? I have a thing for collards and kale, and I usually fix a big ole pot of greens every weekend. But after a visit, Charlotte’s Uptown farmers market and grabbing kale, collard, and mustard greens, I wanted to enjoy these leafy greens in a new way. That new way came in the form of a summer salad topped with all my favorite summer ingredients like strawberries, shallots, walnuts, and goat cheese. Yum!

This salad is extremely easy to make but full of flavor and texture. The key to pulling this salad off is massaging the raw greens in warm salt water to tenderize them. This salad is the perfect addition to any summer meal because it feels like summer but also is hearty. Remember to your favorite toppings to this salad there are no rules to this! Enjoy!

Three Green Summer Salad

Kale, collard and mustard green salad topped with all the summer favorites!

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Course: Salad

Cuisine: American

Prep Time: 30 minutes

Servings: 4

Ingredients

• 1 bunch collard greens
• 1 bunch lacintato kale
• 1 bunch Mizuna (Japanese mustard greens)
• ½ cup thinly sliced shallots
• 1 cup sliced strawberry
• 1 cup chopped walnuts
• 1 sliced curcumber
• 1 cup curmbled honey goat cheese

Vinaigrette Dressing

• 3 tbsp white wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp kosher salt
• ¼ tbsp fresh ground pepper
• 1 cup olive oil

Instructions

• Wash all greens and thinly slice.
• Fill a large bowl with warm and 1/2 kosher salt.
• Massage greens the in salt water mixture until the water turns grren.
• Spin greens in a salad spinner to remove excess water.
• In a large dish combine greens, shallots, strawberries, curcumbers, walnuts and goat cheese, vinaigrette (see below). Toss all ingrediants togther then to serve.

Vinaigrette

• In a small mason jar add all ingreadients and shake until ingrediants are combined.

Want more Juneteenth Recipes?

Check out this article with 50+ Juneteenth inspired recipes!