Wednesday, 15 May 2013

Raw Zucchini, Carrot and Cashew Salad Rolls

Could not go past this super-healthy, very yummy recipe for lunch, party food or entrees. Guaranteed vegan and vegetarian friends will have no issues here.
If you're not particular about organics or you like a few shortcuts, quality store-bought guacamole and non-organic fresh produce is your secret.
Raw veg salad rolls

RAW ZUCCHINI, CARROT AND CASHEW SALAD ROLLS

Ingredients:
Salad Filling
3 medium organic zucchini, shaved thinly lengthways
½ organic carrot, julienned or grated
½ organic red capsicum, julienned or finely sliced
1 organic lebanese cucumber, julienned or finely sliced
¼ cup organic coriander leaves
¼ cup organic mint leaves, roughly chopped
Cashew Sour Cream
1 cup raw organic cashews, soaked a few hours or overnight
¼ teaspoon sea salt
½ tablespoon organic lemon juice (or cider vinegar)
¼-½ cup filtered water
Guacamole
1 ripe organic Avocado
2 tablespoons organic red onion, finely diced
½ lime, juiced
Dash of Tabasco, to taste
Salt, to taste

Description:
Salad filling
In a large bowl, gently toss the salad to combine.
* can add rocket leaves to the salad for a peppery bite.
Cashew Sour Cream
drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.
To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly. Repeat with remaining ingredients. Cut in half and eat straight away!

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