CALIFORNIA COLLARD WRAP

cali collard wrap-0240(3)

cali collard wrap-0260(2)

cali collard wrap-0268(2)

Summer is just around the corner and with it brings some of my favourite things; picnics in the park, beach days, and road trips. All wouldn’t be right if they didn’t share an essential common denominator. Food! Okay, sunshine too.  Good snacks, light meals, and sparkling drinks are crucial to have on hand when the occasion strikes.

To me, this recipe is the epitome of summer. Light, crisp, and refreshing, like a cold beer straight out of the cooler. The wraps are full of flavour and filling after eating a few. Finish off with a slice of juicy watermelon for dessert and you have yourself the perfect summertime meal. The raw ranch dressing can be kept in the refrigerator for up to three days and goes hand in hand with raw veggies, too.

The Ingredients {Yield: 4 wraps Total Time: 15 minutes}

Wraps

  • 4 collard leaves, washed
  • 1 carrot, shaved
  • 1/2 cucumber, cubed
  • 1/2 apple, sliced
  • 1/2 avocado, sliced
  • handful hemp seeds {optional}

Dressing

  • 1 1/4 cups cashews
  • 3/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 3 teaspoons onion powder
  • 2 teaspoons dried dill
  • 1 teaspoon coarse sea salt
  • 2 cloves garlic

The Directions

1. Throw all dressing ingredients into a food processor and blend until smooth and creamy

2. Trim stem off collard leaves and set them aside on serving platter

3. If leaves are too coarse for your liking, as an optional step, blanch by placing in boiling water for 1 minute, remove and place in ice-cold water and dry before assembling

4. Spoon a hearty dollop of dressing on to each collard leaf and assemble remaining ingredients as you would a regular wrap

5. Tuck-and-roll your wrap like a burrito or simply fold in half and eat like a taco

*Raw ranch dressing recipe adapted from The Rawtarian

3 comments


  • James

    These dishes always look amazing! Presentation is also off the charts! You’re quite talented Ms. Mock.

    May 23, 2014
  • Kyle

    Hey,

    Do you know if the Chard made this wrap bitter tasting? Just curious, if maybe blanching the leaves would help.

    Love the pics

    June 17, 2014
    • Jamie Lee Mock

      Hey Kyle, thanks for stopping by! Personally, I like the taste of collards and don’t think its slight bitterness is too overpowering. That said, everyone’s a little different so you may find it to be a little bit so. Blanching for a minute in boiling water prior to eating would definitely be your best bet!

      June 18, 2014

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