Summertime Finger Salad
This is a healthy, colorful and cool offering to bring to any summer potluck. The addition of decorative, edible flowers lends an exotic flair.
Yield: 10 Servings Ready in 20 minutes
favorite of 24 people 32 people want to try
|10 collard greens; stems removed|
|2 cupscarrots; julienne|
|2 cupsred cabbage; julienne|
|2 cupscucumbers; thinly sliced|
|1 cupalmond butter|
|1 tablespoonginger; minced|
|1/4 cuplemon juice|
|1/4 cupraw honey or agave nectar|
|2 tablespoonssesame oil|
|1 pinchchili powder|
|1/4 cupsoy sauce|
Summertime Finger Salad Preparation
Remove stems from collard leaves with a paring knife and lay the two halves back together, slightly overlapping. Set aside remaining chopped vegetables. Combine almond butter and all remaining ingredients in a blender and blend until smooth, adding more water if necessary. Transfer the dipping sauce to a small serving bowl.
Lay two collard halves out on the counter with the middle slightly overlapping so it looks like they are put back together after the stems were removed. Sprinkle about 1/4 cup of each vegetable along one end of the collard leaves, then roll up tightly starting from the filled end. Secure with a toothpick and arrange attractively on a serving platter. Scatter freshly picked nasturtium blossoms around for garnish. Place dipping sauce in center of the platter and serve.
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Summertime Finger Salad Reviews
Rolling the greens tightly around the chopped vegetables and securing tightly with toothpick is important. [I posted this recipe.]
2 years, 9 months, 4 weeks, 14 hours, 34 minutes ago
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