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Three Green Summer Salad

Three Green Summer Salad

Kale, collard and mustard green salad topped with all the summer favorites!
Prep Time 30 mins
Course Salad
Cuisine American
Servings 4


  • 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


  • 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.


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