PREP 20 min | SERVES 4
INGREDIENTS
3 collard green leaves, washed, main vein removed
4 oz. smoked salmon
2 avocados, sliced thin
3 tbsp capers
3 tbsp cream cheese (or almond milk cream cheese)
2 tbsp mascarpone cheese (or coconut milk yogurt)
1 tsp. whole grain mustard (optional)
INSTRUCTIONS
Make the cream cheese spread. Combine cream cheese, mascarpone cheese and mustard.
Lay one collard green on a flat surface. Spread leaf with 1 tbsp cream cheese spread.
Layer with ⅓ of the smoked salmon, then add a layer of sliced avocado.
Sprinkle with 1 tbsp of capers.
Repeat with two other leaves and ingredients.
With the base/stem end of the leaf in front of you, fold the two opposite vertical ends of the leaf, toward the center (about 1 inch fold). Beginning with the stem end of the leaf roll the leaf tortilla style. With a sharp knife cut the wrap in 1 inch pieces, leaving about 4 pinwheels.