Collard Green Wraps with Coconut Lime Turmeric Sauce Turmeric Sauce

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1 young thai coconut, flesh from (approximately 1 cup, packed)

1/3 cup fresh coconut water (from young thai coconut)

1 clove garlic

1/2 teaspoon fresh chopped ginger

1/2 lime, juice from

1 teaspoon agave nectar or other liquid sweetener

1 teaspoon turmeric

1/2 teaspoon coriander

pinch Himalayan salt

1. Blend all ingredients in high-speed blender until smooth. Set aside to let flavors marry.


4 collard green leaves

1/2 red bell pepper, cut into thin strips

1 carrot, cut into thin strips

1 cup cherry tomatoes, cut in half

1/2 cucumber, cut into thin strips

1. Place filling ingredients on collard leaf.

2. Top with dressing.

3. Roll and cut in half.

Serves 4