Raw Vegan Collard Green Wraps

Source: Veronique Cardon

Ingredients

1 pound
grated carrots, beets, apples, celeriac (in whatever proportion you prefer)
2 tablespoons
olive oil
2 tablespoons
canola oil
 
salt and pepper (to taste)
2
scallions (chopped; optional)
1
hot sauce (optional)
8
medium Collard green leaves
16
walnuts (crushed)
2
ripe avocados (diced)
Yields:
Servings

Instructions

Grate the veggies very fine, using the largest holes on a box grater. Mix them together in a bowl with the oils, salt and pepper, plus scallions and hot sauce if using. 

Remove the hard stem/rib of the greens but keep the leaves intact. Rinse the leaves and blanch for a few seconds. Lay out on a platter.

Place the veggies in the middle of each leaf, sprinkle them with walnuts and cubed avocado. Close the leaf like a burrito or a wrap, and enjoy.

Dietary Preferences: