Mexican Chopped Salad with Artichoke Hearts and Collards

vegan salad with collards photo

Collards are a southern specialty, grown throughout the winter at surrounding farms that love to take advantage of its hearty nature. But collards are normally prepared in a way that replaces their innate healthful qualities with saturated fat, in the form of bacon grease. But before you call my characterization blasphemous, I’m not saying that southern style collards don’t have their place, but so does a healthier preparation.

We get unique health benefits from collard greens in the form of cancer protection. The qualities come specifically from four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin. Each of these glucosinolates can be converted into an isothiocyanate (ITC) that helps lower our cancer risk by supporting our detox and anti-inflammatory systems, according to WHFoods.

Artichoke hearts aren’t too shabby themselves. In Turkey artichoke decoctions are used as blood cleansers and for detoxing the liver. They’re also recognized for two phytochemical compounds: cynarin and silymarin, which possess powerful antioxidant properties that may be beneficial in helping the liver to regenerate tissue growth.

More: Baked Artichokes With Savory Walnut Stuffing

I originally had a salad very similar to this one at a Mexican restaurant in Charleston that features a number of vegan items. I subbed in collards for lettuce and artichoke hearts for hearts of palm to up the antioxidant value.

You can eat this salad with tortilla chips, my favorites right now are the flax seed tortilla chips from Trader Joe’s. Or you can just serve atop brown rice. Either way, you’re in for a treat that just happens to be really healthful.

Mexican Chopped Salad with Artichoke Hearts and Collards

8 large collard leaves, washed, stems removed, and diced
1/4 cup diced onion
1 cup cooked pinto beans
1 cup cooked chick peas
1 cup chopped artichoke hearts
1 cup corn
3 tbsp organic extra virgin olive oil
1 tsp soy sauce
1 tbsp lemon juice
1 tbsp red wine vinegar
1/2 to 1 tsp chili sauce
Salt and pepper to taste
Garnish with a drizzle of olive oil

hot chill sauce shoji photo
mexican vegan chopped salad with collards and artichokes photo


1. Add all of the ingredients to a bowl and toss very well.

2. Refrigerate for a few hours so that the flavors meld. Serve with tortilla chips or atop brown rice. Drizzle with olive oil.

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Sara Kovak
Welcome to Serene Kitchen, your destination for tasty meatless eats and mindful living. My name is Sara Novak and I'm a health and wellness expert for Discovery Health and TreeHugger.