Ingredients:
-4-5 leaves Dino Kale
-2 leaves of Rainbow Chard
-6-8 leaves of Dandelion
-1 cup arugula
-2 large collard greens
-2 Persian cucumbers, sliced into thin sticks
-Microgreens or Alfalfa Sprouts
-Nori Sheets
-1 tsp Sea Salt
1/4 cup olive oil
Sauce:
-1 avocado
-1/4 greek yogurt
-1/2 fresh lime
Ingredients:
Cut kale, chard, dandelion, and arugula to a mixing bowl. Add salt and olive oil and toss generously. Set aside.
Mix Sauce ingredients together in a bowl and set aside.
Remove stem from collard leaves. Place one piece of the collard leaf (shinny side down). Cut nori sheet in half and place on the collard leaf. Spread avocado sauce one the nori shed. Place a handful of kale mixture over top. Place sprouts and cucumber “sticks” over top, lengthwise across the short side. Tightly roll the collard up over the filling to the end. Do the same with remaining ingredients. With remaining Kale mixture, use as a side salad. Enjoy!
** Can be used as an appetizer, side or entree by adding protein of your choice to the wraps.**
