- Prep Time:20m
- Total Time:20m
- Serves: 4 servings
Ingredients
For the Sauce
· 1 c basil
· 1 c parsley or cilantro
· 2 cloves garlic, minced
· 1/8 c apple cider vinegar
· 1 tbsp. coconut aminos
· 2 tbsp. raw tahini
· 2 tbsp. olive oil
· 1/2 lemon, juiced
For the Nori Wraps
· 1 carrot, shredded
· 1/2 zucchini, shredded
· 1/2 cucumber, cut into thin strips
· 1 cup sprouts (alfalfa or broccoli sprouts are great)
· 1 avocado, peeled, pitted, and sliced
· ½ cup fresh basil, parsley and or cilantro
· 3 -4 nori sheets
· 1 tbsp dules flakes
· 2 tbsp sunflower seeds
· 2 tbsp raw organic miso paste
Instructions
For the Sauce
1. Add all of the ingredients to a blender and blend until smooth. Taste and adjust seasonings as needed.
2. This recipe makes more sauce than you need, store the extra in an airtight container and use it as a salad dressing in the following days.
For the Nori Wraps
1. Chop all the vegetables to be about the same size into thin strips. You can cut all of them by hand, but we recommend using a mandolin with the shredder attachment for the zucchini and carrot. You can cut the cucumber and avocado by hand.
2. Place a nori sheet on a flat surface and spread a thin layer of miso paste on top, sprinkle the sunflower seeds in a light layer so that they stick to the miso.
3. Grab a little of every vegetable to line up on the side of the nori sheet closest to you.
4. Roll it up tight and wet the edge of the nori sheet to help seal it. Repeat the process until you make four nori wraps.5. Cut the rolls and serve with the green tahini sauce.