Simple, flavorful and elegant! This is a showstopper!
Lou’s Tip: Try adding fresh basil to your salad! It is a simple way to bring a variation to a great recipe.
Ingredients (to Make Rolls)
- Untoasted Sheets Nori (or collard greens)
- ANY or ALL of the following fill ingredients: Cilantro Dressings, Shredded Carrots, Zucchini, Julienned Strips of Red Pepper, Sliced Ripe Avocado, Spinach (washed and stemmed)
Ingredients (Dipping Sauce)
- Juice of 1 small Fresh Lemon
- 1 Cup Almond Coconut yogurt (or ¾ cups of soaked almonds)
- 3 Cloves Garlic
- Salt To Taste
- 1 TBS Nutritional Yeast
Blend Sauce, adding enough pure water to desired creaminess
Begin Making Rolls:
Lay a sheet of nori on a flat surface, long side away from you.
Lay red pepper strips in a row along the front of the nori, letting some stick out the ends slightly.
Top with shredded carrots or zucchini, avocado, sprouts, and lettuce.
Spoon some of the dressing across the veggies
Moisten the far end of the nori with lemon.
Roll the nori up tightly around the filling and rub the moistened end along the roll to seal.
Cut the nori into several pieces, and repeat with remaining ingredients.
Use sunflower seed for dipping sauce; add cayenne or hot peppers. Try using veggies only, leaving out any pate or dressing in the filling
Recipe by Lou Corona
18 June 2018