Red Pepper, Avocado & Watercress Wraps

Ingredients

4
red peppers (slivered)
2
avocados (thinly sliced)
2
limes (juiced)
2
dates (minced)
1 bunch
watercress (chopped)
1
jalapeno (minced)
1
large collard green leaves, cut into 5-inch or so pieces (or lettuce leave for wraps)
2 tablespoons
olive oil
2 tablespoons
coconut vinegar (or another light vinegar)
1⁄3 cup
almond butter
 
coconut water to get desired consistency (a fairly thick sauce)
1⁄2 cup
dried coconut
 
salt to taste
Yields:
servings

Instructions

Mix the filling ingredients. Process the sauce with the last 6 ingredients. Place leaves on plates. Divide the filling among the leaves and add a dollop of sauce. There should be enough to place a bowl of extra sauce on the table.