This recipe it totally raw vegan, just veggies and mashed avocado.Â
For those of you that think you won't like the taste of this without some sort of dressing, I ask that you please just try a bite on it's own. The veggies I picked to fill up the collard wrap are sweet and not bitter (besides the raw onion but you can omit that), and the avocado adds creaminess. You might be surprised how much you like these. đ
If it tastes too healthy for you just dip it in a salad dressing you enjoy or some hummus.Â
Ingredients: 3 collard leaves 1 large avocado 1/2 cucumber in strips 2 carrots in strips 1/2 red bell pepper 1 purple onion (optional) salt and pepper to taste Method: Cut the thick, woody lower stalk off the collard greens. Mash half of the avocado with a fork. Slice the cucumber, carrots, and bell pepper into strips. Slice the onion, if youâre using it. Spread 1/2 of the mashed avocado on each collard leaf. Top each leaf with 1/3 each of the sliced bell pepper, cucumber, and carrots. Sprinkle each wrap with salt and pepper to taste, then finish with the onion (optional). Fold in each side of the wrap, then roll it from bottom to top. Repeat for each wrap.
