4 large collard greens
1 cup your favorite hummus (can be store-bought or homemade!)
1 cup raw sprouted walnuts
1 cucumber, diced
½ cup shredded carrots and/or beets
1 cup microgreens
1 avocado, thinly sliced
Himalayan sea salt
fresh squeezed lemon
Rinse and dry your collard greens. Trim down the stem and shave down the backside with a knife to remove as much of the tough protruding core as possible while keeping the leaf intact. Wrap in paper towel and refrigerate until ready to use.
Prepare your hummus if not using store-bought. I love using my Oil-Free Roasted Red Pepper Hummus!
Chop your cucumber, shred your carrots and/or beet, and rinse and dry the microgreens.
To build the Rainbow Hummus & Avocado Collard Wraps, place one collard wrap facedown on a plate. Smear ~1/4 cup hummus into the center and top with diced cucumber, walnuts, shredded carrots and/or beet, microgreens, and sliced avocado. Season with a healthy shake of black pepper and Himalayan sea salt and ½ fresh lemon, squeezed.
Fold over like a burrito, tucking the ends in, and serve immediately!
Store leftover collards and veggies in the fridge for 3-5 days to reassemble warps all week long.
Recipe source: floraandvino.com