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Chopped Collard Greens and Soba Noodle Salad

A cold preparation of our Chopped Collard Greens in an Asian inspired, hearty and healthy, Soba Noodle salad.


4 C Ready-Set-Serve Chopped Collard Greens
1/2 C Markon First Crop Carrots, julienned
1/2 C Markon First Crop Red Bell Peppers, julienned
1/4 C English Cucumbers, julienned
8 each Ready-Set-Serve Washed & Trimmed Green Onions, sliced thin
1/4 C Ready-Set-Serve Washed & Trimmed Cilantro
12 oz. cooked buckwheat/soba noodles
1 T sesame seeds, toasted
6 oz. rice wine vinegar
1 tsp. maple syrup
2 T ginger, grated
2 T tamari or soy sauce
2 tsp. sambal/chili garlic paste
1 T sesame oil
1/4 C canola oil
2 T creamy peanut butter
3 T water


Cook soba noodles according to directions on package and cool.
Using a blender, add rice wine vinegar, tamari, maple syrup, sambal, ginger, sesame oil, and peanut butter. Blend, adding water, and then slowly add canola oil to incorporate. Set aside.
In a bowl, combine chopped collard greens, vegetables, and noodles. Reserve green onions. Toss with dressing and mound on plate. Top with green onions and sesame seeds.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.