Crunchy, Creamy Collard & Kale Salad with Labneh, Almonds & Za'tar

Directions

1. Prep your greens. Wash them thoroughly and remove the large stems from the Collards and Kale. Stack and roll the leaves, then cut the stack in half, lengthwise. Proceed to chiffonade into 1/2" wide ribbons.
2. Toast the finely chopped almonds and the Za'tar spice in a dry saute pan on medium heat until fragrant. This will be about three or four minutes. Watch it carefully- it goes from toasty and delicious to burnt in seconds. When fragrant, set aside in a small bowl to cool.
3. In a medium bowl, whisk together the labneh and apple cider vinegar. Slowly drizzle in the olive oil, whisking. It will look curdling at first- so whisk it until its very creamy.
4. Add the greens to the labneh dressing. Mix until combined, then give the greens a good massage. This makes them tender and pliable. Collards can be tough-- but once the labneh dressing is massaged in, it softens everything nicely. Add half the almond za'tar topping and rub it in with the dressing. Add desired sea salt and ground pepper.
5. Wash hands and move the salad to a serving bowl. Top with sliced avocado and the rest of the crunchy almond za'tar topping.