Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

July 5th, 2011 § 0 comments § permalink

Serves 3-4

Walnut meat


1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa


Take the walnuts, grind them in the food processor.
Put the ground walnuts in a bowl, add cumin and coriander and mix well.
Add nama shoyu and mix well.
Spread approximately 13 cup of the walnut mixture along the center stem of each collard green leaf, add a layer of shredded lettuce and some salsa and roll.

Fresh Tomato Salsa


2 cups cherry tomatoes, cut in half or quartered depending on size
¾ cup cilantro, chopped fine
½ cup yellow onions, diced small
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½-1 jalapeño, seeded and finely chopped
½ teaspoon salt
1 teaspoon cumin
½ teaspoon coriander


Combine all of the ingredients in a medium bowl and mix well.

© Kristin Slaby All rights reserved

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