It’s getting hot outside, the farmer’s markets are filling up with beautiful veggies…it’s time to lighten up the menu and enjoy what the harvest is bringing us.
We first learned this nut pate from our awesome friend Karen when we lived in Costa Rica last year. It’s very easy to make and amazingly delicious. Adding it to some green leaves with additional veggies was perfect for the hot Costa Rica days, and is also great here in the hot Texas sun.
As long as you can get them to try it, and be honest in their answers, we’ve found that even most kids like these a lot. The taste and portability make these a great summer lunch.
Ingredients:
4 Large collard leaves
1 Bell pepper
1 Avocado
2-3 Ounces alfalfa sprouts
1/2 Lime
1 Cup walnuts (pecans would work as well)
1 Tbs tamari
1 tsp cumin
1 tsp extra virgin olive oil
Directions:
Wash the collard leaves and trim the stem to the base of the leaf. If you have extra large leaves, you could slice the leaves in half down the middle of the stem.
Slice avocado and pepper into this strips.
Add walnuts, tamari, cumin, and olive oil to your blender or food processor (we love our Blendtec). Process until combine well, but it doesn’t need to be perfectly smooth.
Spread a portion of the pate onto each collard leaf, add pepper and avocado slices with a squirt of lime juice and small clump of alfalfa sprouts. Fold in from the top and the bottom, then roll from the sides.
Serve it up.
