large collard leaves, with central vein sliced thin
microgreens, or sprouts
fresh chopped herbs (mint, cilantro, parsely, chives)
protein of choice (grilled chicken, salmon, tuna, etc.)
For Thai Dipping sauce
2 tbs Cashew butter
warm water (to thin out cashew butter)
2 tbs Rice wine vinegar
zest and juice of one lime
1-inch piece freshly grated ginger
splash coconut aminos
2-3 drops liquid stevia (if desired)
Place the collard leaf on a flat surface and fill lengthwise with desired ingredients. Roll it up tightly like a burrito and slice in half.
To prepare the sauce, whisk some warm water into 2 tbs cashew butter until it thins out a bit. Add rice wine vinegar, lime, ginger, coconut aminos, and stevia and whisk until incorporated. You may add more water at the end to adjust the consistency. TIP: (double or triple the sauce recipe and store in fridge for up to 5 days).