Are you ever in the mood for a salad, but want to spice things up a bit? These chard rolls are a great way to turn organic veggies into a meal. The best part about them is that you can add whichever fresh vegetables you find here at Nature’s Corner into these rolls and they will be great. There’s lot’s of Local and Organic leafy greens to choose from over here. If chard isn’t your favorite, you could also use fresh organic collards or lettuce. Feel free to add tofu, beans, organic chicken or any protein to make it even more filling. The spicy mango dipping sauce is a flavorful addition to these simple, fresh rolls.
raw chard salad rolls with spicy mango dipping sauce
Serves: 2
rolls:
6-8 leaves of chard (depending on how big they are)
3 cups finely julienned/sliced fruits and vegetables such as:
-carrots
-bell peppers
-apples
-sprouts
-shaved asparagus
-strawberries
-beets
-radishes
-sliced avocado
3-4 sprigs-worth of mild fresh herb leaves such as:
-mint
-basil (regular or thai)
-cilantro
-parsley
spicy mango sauce:
1 cup diced, ripe mango (or nectarine! or peach!)
juice from 1 lime
1 small jalapeno, veins and seeds removed
½ tsp ground cumin
1 tsp grated fresh ginger
2 tsp grapeseed oil (or other neutral oil)
1 tsp nama shoyu (raw organic soy sauce)
¼ cup filtered water
Cut the stems out of the chard leaves: With a paring knife, carefully cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.
Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one of the “legs” over the other one to form a unified oval-shaped “wrap.”
Place a good handful of julienned vegetables/sprouts onto the center of the oval-shaped leaf. Garnish with a few herb leaves. Carefully wrap the chard around the vegetables, starting with the crossed over/overlapped leaves end and working your way up. Once you’ve reached the end, place the roll seam side down onto your serving plate. repeat with remaining chard and vegetables/herbs.
Make the sauce: Combine all of the mango sauce ingredients in a blender. Turn the blender on to medium-high and puree the mixture. Once smooth and slightly watery, stop the blender. Taste for seasoning. Place sauce into a bowl and serve with the chard spring rolls.
from thefirstmess.com
