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 1⁄2 cup
dried coconutYields:
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. (Recipe #710)