Colourful, crisp, and packed with flavour, these wraps make a perfect light snack and are a great way to use up leftover salmon.
In place of fresh salmon, these wraps also work well with canned salmon.
Each serving of wraps contains:
Each serving of dip contains:
For dip, in small bowl, whisk miso and water together. Add tahini, garlic, ginger, and apple cider vinegar, and whisk all together until combined. Set aside.
For wraps, in medium bowl, mix salmon, lemon juice, and avocado by mashing all together with fork against sides of bowl. Season lightly with sea salt and pepper.
Cut thick stem end off collard leaves to make them easier to wrap. On clean tea towel, place a collard leaf with stem side farthest from you. About 1 in (2.5 cm) from top of collard leaf, place one-quarter of salmon mixture, leaving room on both sides to fold collard leaf inward, “burrito style.”
On top of salmon layer, place one-quarter of alfalfa sprouts, followed by one-quarter of sliced cabbage. Fold in both sides and wrap from the top, folding in sides as you wrap the whole collard leaf. Repeat with remaining 3 collard leaves and fillings.
Serve with ginger miso dip.
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