Collard Green Salad with Cornbread Croutons

This collard green salad with cornbread croutons, beets, black-eyed peas, and probiotic rich buttermilk dressing is proof Southern food is more than fried chicken and biscuits!

3 tablespoon extra-virgin olive oil
1½ cups stone-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon honey
1 large egg
1½ cups organic buttermilk
Olive oil spray
1 large bunch of collards, thick stems removed and cut into thin ribbons
4 medium beets, roasted or purchased precooked
1½ cups cooked black-eyed peas, from dry or canned
Cornbread croutons

Buttermilk Dressing:
½ cup buttermilk
2 tablespoons olive oil or vegan mayonnaise
1 shallot, minced
Juice of ½ lemon
2 teaspoons honey
2 tablespoons extra-virgin olive oil

View the full recipe at Avocado A Day Nutrition →