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1

9 people

20
9
9 People

INGREDIENTS

  • 0.99 bushel of collard greens
  • 0.99 package of rice paper wrappers
  • 0.99 red bell pepper
  • 0.99 sliced avocado
  • 0.99 large carrot
  • 0.99 cucumber
  • 0.27 cup cilantro
  • 0.27 cup micro greens or sprouts
  • Almond Butter Dipping Sauce

  • 0.27 cup raw almond butter
  • 1.98 tablespoons fresh squeezed orange juice (about 1/4 orange)
  • 1.98 tablespoons coconut aminos
  • 0.54 teaspoon raw unfiltered honey
  • 0.54 teaspoon freshly grated ginger
  • 0.99 tablespoon lime juice

INSTRUCTIONS

  • Using a large pot, bring to a boil enough water to cover collard greens
  • After shaving down the spines of collard greens, plunge each green into boiling water for 5-10 seconds
  • Place each collard green between paper towels to dry
  • Slice bell pepper, julienne the carrot and cucumber or cut into ribbons using a vegetable peeler.
  • Lay veggies in the center of your wrap, either collard or soaked rice wrap
  • Fold in the bottom, then the two sides and roll like a burrito to close
  • Slice wraps in half
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