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.”
It’s actually pretty simple to make these tuna salad collard wraps. All we need to do is to make some tuna salad and get some fresh collard greens. Here’s how to roll ’em…
Note: If you’re taking this salad on-the-go, you might opt to keep the wrap together instead of slicing it to make it easier to transport.
Ta da! Look at that beautiful collard wrap!
There are lots of ways to make tuna salad, but my version is made with avocado instead of mayo and adds lemon juice, parsley, and green onions for extra flavor.
- 2 5-oz cans of tuna (I really love the Wild Planet brand because it's low in mercury and sustainably caught)
- 1 avocado, mashed
- 2 tablespoons yellow or brown mustard
- 4 stalks celery, diced
- ¼ cup parsley, chopped
- 2 tablespoons lemon juice
- 2 green onions, diced
- ¼ red onion, diced
- freshly-ground black pepper and sea salt to taste
- 1 bunch collard greens
- Drain tuna and add it to a large bowl. Mash with the avocado and mustard until incorporated. Mix in the celery, parsley, lemon juice, green onions, red onion, and salt and pepper to taste.
- Next, take one collard green and lay it flat with the backside facing up and slice off the top of the stem (see pictures above).
- This recipe makes 4 servings. Depending on the size of your collard greens, you can divide the salad amongst four greens, or if the greens are rather small, you may choose to use 6 - 8 green instead. Divide the tuna salad amongst the appropriate amount of collard greens and then wrap them up (see pictures above if needed).
- Chill until serving.