Try rolling up your salad for a fun, colorful twist. Collard Rolls are a great way to get your greens. A cool dish for a hot night.
2 large collard leaves
2 carrots, grated
1/2 cucumber, peeled and sliced in thin circles
1 tomato, sliced in thin circles
1/2 cup Sunflower Seed Cheese
2 tablespoons raw almond butter
optional: your favorite hot sauce or hot chili powder, agave
Carefully tear one side of the collard leaf away from it’s stem. Repeat with the other side. Take one of the halves and place it on a cutting board. Spread about 2 tablespoons evenly on the leaf, leaving about 1/2 inch boarder all around. Top with 2 tablespoons of grated carrots, 2 slices of tomato and 2 or 3 slices of cucumer. Take one of the thinner sides and roll into a cylinder. Repeat with other collard leaves.
In a small bowl, mix the almond butter with about 2 tablespoons of water. Beat with a fork until smooth. Continue to add more water, 1 tablespoon at a time, until you have the consistency of cream. Season to taste with hot sauce or hot spices and/or a little sweetener like agave.
Place rolls on a serving dish along with the almond butter dipping sauce.