Collard Green Avocado Wrap

Details

Category: Recipes

Makes 16 servings.

1 1/2 cup raw almonds

1 large organic carrot

4 organic celery stalks

1/2 large organic red bell pepper

3 cloves organic garlic

1/2 cup chopped organic parsley

5 medjool dates, pitted and destemmed

1 tsp Celtic sea salt

8 large raw organic collard greens

16 slices of organic avocados (about 2 Hass avocados)

Soak almonds in filtered water overnight. Drain and rinse well with filtered water.

To prepare pate, place almonds in food processor. 

Coarsely chop carrot, celery, red bell pepper and garlic and place in food processor. 

Add parsley and dates. 

Pulse until well combined without over-processing.

Add sea salt and pulse again.

Store pate in refrigerator until ready to use. (Best if used within 2 days.)

Carefully cut collard greens in half by cutting along each side of spine.

Spread thin layer of pate over each collard green half.

Place an avocado slice at end of each collard green half.

Begin rolling from the avocado end, keeping it very tight.  Insert toothpick in center to keep it together.