By In The Kitchen With Stefano Faita

INGREDIENTS

Stefano’s Tex Mex Salad Wrap
8 large collard green leaves
1 cup hummus
3 tbsp. chopped chipotles in adobo sauce, or to taste
2 large carrots, julienned or grated
4 radishes, julienned or grated
1 large red pepper, julienned
1 cup frozen corn kernels, thawed
1 to 2 ripe avocado, peeled and cut into slices
1 pint alfalfa sprouts
Handful cilantro leaves

Cashew Sour Cream
1 cup raw cashews
1/2 cup water
1 tbsp. apple cider vinegar
Zest of 1/2 lime
1 tbsp. lime juice
Salt, to taste


PREPARATION

Stefano’s Tex Mex Salad Wrap
Lay a collard leaf on cutting board. Shave the woody centre rib with a paring knife until it lies flat. Repeat with remaining collard leaves.

Fill centre of each collard leaf with hummus, chipotle, carrots, radishes, red pepper, corn, avocado, alfalfa sprouts and cilantro leaves. Roll and secure with toothpick or skewer. Serve with Cashew Sour Cream.

Cashew Sour Cream
Add raw cashews, water, apple cider vinegar, lime zest, lime juice and salt to food processor or blender. Puree until smooth.

Yield: 4 servings.

in the kitchen with stefano faita cuban style pork roast with papaya black bean salsa on a wood cutting boardin the kitchen with stefano faita greek souvlaki salad in a bowl with utensils
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