Karine Allouche Salanon
Tropical Raw Rolls
My favorite meals are raw mixes of organic vegetables and greens that you can enjoy with fresh, rich and nourishing salsas and dips. Take some time to prepare the veggies but its so worth it. I would LOVE to suggest some of this salsas and dips that are some of our favorite ones on the Platform right now to match this tasty fresh raw rolls. #rawfood #farmtotable #buylocal #vegan
Ingredients (Serves 4 people / about 6 rolls per person)
Cucumber / 2 units
Zucchini noodles / 1 box
Sprouts ( mix ) / 1 box
Beets / 2 units
Mini carrots / 12 units
Sweet pepper / 1 unit
Arugula / 2 rolls
Lettuce / 2 big units /
Celery / 1 roll
Avocado / 3 units
Sacha Inchi seeds / 1 jar
Pesto / 1 jar
Thai Peanut Sauce / 1 jar
Holly Hummus / 1 jar
Cut mini carrots in half and cucumbers and sweet pepper in medium sticks about 6 cm long.
Peel and Cut avocados in slices.
Wash and drain celery and take off the leafs if you rather, and cut branches in half. Take your zucchini noodles and sprouts out of the fridge :)!
Wash and drain the lettuce and arugula.
Place arugula on each lettuce leaf , a little bit of each vegetable, sprouts and noodles, then roll.
Set beautifully the homemade artisan dips and salsas and the chopped sacha inchi seeds on the table too so each person can dip the rolls in them as they want and spread seeds on top.
Enjoy the flavor of the tropics and the inspiration of our community artisan in your everyday meals!
Contributed by Chef Maria Aragon