Avocado Pineapple Collard Wraps
Submitted by Pam on January 18, 2009 - 6:50pm
(2 votes)
Servings:
Makes 2 wrapsI was craving collards and something sweet and put this together. If you haven't cared for raw collards in the past, give this fresh and tasty wrap a try. I used ingredients I typically have on hand, but if you have others, feel free to substitute. The recipe is very flexible Once you've had the wrap with ginger and mint, though, you'll want to keep them on hand. I usually have a fresh or frozen pinapple around for green smoothies, but the frozen pineapple tidbits at Trader Joe's are wonderfully sweet and convenient, allowing you to take out just what you need. This incredible and juicy blend of flavors requires no dip. Hope you enjoy!
Ingredients:
2 small collard leaves, center vein trimmed
Guacamole:
1/2 avocado
2 small plum tomatoes, seeded and diced
squirt of lime
juice
2 T. cilantro, chopped
1 garlic clove, minced
1/4 to 1/2 jalapeno, minced
dash of sea salt
Fillings:
2 sundried black olives, sliced
1 thin slice sweet onion, roughly
chopped
1 small carrot, shredded
1 inch piece ginger, finely julienned
8 to 10 mint leaves, chiffonade
1/3 c. pineapple,
julienned
small medjool date, julienned
1/2 c. of roughly chopped baby salad greens
Preparation:
Chop off the center vein so that it does not extend beyond the bottom of the collard leaf. Using a paring knife, trim the center vein on your collard leaves flush to the surface to make it easier to roll. Lay the leaves face down with the trimmed end closest to you. Don't worry if the leaves are slightly torn; most imperfections will be hidden once you roll them. Prepare the guacamole. It will be very chunky since it doesn't have much avocado in it. Pile half the mixture on each collard leaf and shape into a log on the bottom third. Leave an inch or so on each side for foldling. Next, layer with olives, onions, carrot, ginger, mint, pineapple, and dates. (The order here is important since you want the most complementary tastes next to each other.) Top with salad greens. Fold over each side and roll like a burrito, tucking the ingredients in as you go. Cut in half on the diagonal and serve.
6 reponses to "Avocado Pineapple Collard Wraps"
1. Randommara, try it, you'll
Randommara, try it, you'll love it! RIght now I'm looking at a green avocado trying to WILL it to ripen... LOL.
Thanks, Universally Grateful. Green onions is probably a better choice than sweet onions... I just don't always have them on hand. But, I'm going to buy some.... sounds even better!
2. this recipe is amazing!!! i
this recipe is amazing!!!
i had fresh dahli dates from the farmer's market.
i used green onions as a substitute for the sweet onion.
yumzers!
this is so creative.
what a great recipe.
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!
3. This sounds awesome! I can't
This sounds awesome! I can't wait to try it. Thanks
4. You could use romaine or
You could use romaine or cabbage... or maybe spinach would work. I've never used spinach as a wrap but the flavors might work well together. I'm suprised we get collards in Chicago but Whole Foods has them year round!
5. Sounds good! I love using
Sounds good!
I love using collards for wraps but don't find many good ones this time of year in New England :(
6. I'm currently shopping for a
I'm currently shopping for a camera and will add a picture soon!