50 Shades of Green
Always eat the same ol' veggies? There’s a world of produce waiting just outside your comfort zone.
Easy
Kids love to make these vegan rolls, perfect for an after-school snack or lunch.
Ingredients
SERVINGS: 10 Serving(s)
ROLLS
- 10 butter lettuce leaves
- 1/2 cup Avocado Hummus
- 1 kohlrabi, sliced into matchsticks
- 2 carrots, sliced into matchsticks
- 2 watermelon radishes, sliced into matchsticks
- 1 cup fresh arugula, chopped
- 1 cup fresh tatsoi spinach, julienned
- 4 green onions, sliced
- Juice of 1 lemon
- Salt, to taste
AVOCADO HUMMUS
- 2 cups chickpeas, cooked*
- 1/2 ripe avocado
- Juice of 1/2 lemon
- 1/2 tablespoon olive oil
- 1/2 cup spinach
- 1/4 cup fresh cilantro
- 1 garlic clove
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper
- Vegetable broth, to thin to desired consistency
Instructions
FOR THE AVOCADO HUMMUS:
Puree all ingredients together in a blender until smooth. Salt to taste. *One (15-ounce) can of chickpeas, drained and rinsed, can be used instead of cooked chickpeas, as noted above.
FOR THE ROLLS:
Fold each butter lettuce leaf in half and top with a dollop of Avocado Hummus. Divide kohlrabi, carrots, watermelon radish, arugula, spinach and green onions evenly over rolls. Squeeze lemon juice on each and top with a sprinkle of salt. Roll each strip and secure with a toothpick, if necessary.
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