Summer Salad Rolls
1 Avocado
2 Cups Broccoli Sprouts
1 Cup White Mung Bean Sprouts
1 large Red Bell Pepper
½ cucumber sliced into julienne strips
1 tsp Bragg’s aminos
10 outer Leaves Romaine Lettuce or collard greens or 4 Sheets Nori
Mash the avocado with a fork. Add the sprouts, red bell pepper and Bragg’s aminos and mix well. Place a portion of the mixture on each lettuce leaf or nori sheet. Roll up into cylinders. Makes 2 to 4 servings.
* Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLXD and guest chef for the CBS 12 health and wellness expo.
