There’s nothing like those first few sunny days in spring. Life seems happier, everyone is in a good mood, and all you can think about is when you can head to the beach. Hmm. I love spring.
Of course, sunny days always present a dilemma. For those of us trying to ditch the gluten/grains, packing a sandwich to take on a picnic isn’t an option. My go-to in these situations is to pack a hearty salad that can travel well (like this summer salad with grilled chicken), but sometimes you just want to eat your food with your hands… know what I mean?
Many years ago (when I was trying to become a raw foodist and working at a vegan cafe) one of my favorite dishes was a mock tuna salad (made with sunflower seeds) wrapped in collard greens. This week I was daydreaming about that salad and decided it was time to bring the collard green wrap back. After all, what better way to enjoy a “sandwich” than wrapped up in dark, leafy greens?!
If you’ve never made collard green wraps before this is the perfect time to get started. You can actually use any green of your choice (lettuce also works well), but I like collard greens because they’re usually the perfect size/shape and hold up well if you don’t eat this right away.
Psst: If you’re looking for a vegetarian or vegan version of this recipe, I think you’ll love this mock tuna salad, or “Tempeh of the Sea.”