Ingredients
- 1 cup salad greens (we used nasturtium, pea shoots and deer tongue)
- 1 bunch collard greens
- 2 tablespoons blanched almond slivers
- 1/3 cup oil cured, pitted kalamata olives
- 1 teaspoon minced chives
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon torn flat leaf parsley
- 1 tablespoon za'atar
- 1 lemon, juiced
- 1 garlic clove, small
- olive oil
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