Summertime Finger Salad

"This is a healthy, colorful and cool offering to bring to any summer potluck. The addition of decorative, edible flowers lends an exotic flair. It comes together in minutes."
 
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photo by RawFood photo by RawFood
photo by RawFood
photo by RawFood photo by RawFood
Ready In:
20mins
Ingredients:
13
Serves:
10
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ingredients

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directions

  • Remove stems from collard leaves with a paring knife and lay the two halves back together, slightly overlapping. Set aside remaining chopped vegetables. Combine almond butter and all remaining ingredients in a blender and blend until smooth, adding more water if necessary. Transfer the dipping sauce to a small serving bowl.
  • Lay two collard halves out on the counter with the middle slightly overlapping so it looks like they are put back together after the stems were removed. Sprinkle about 1/4 cup of each vegetable along one end of the collard leaves, then roll up tightly starting from the filled end. Secure with a toothpick and arrange attractively on a serving platter. Scatter freshly picked nasturtium blossoms around for garnish. Place dipping sauce in center of the platter and serve.

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