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Avocado and snap pea salad rolls Recipe

Avocado and snap pea salad rolls
Source: Chatelaine

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Ingredients

  • 1/2 cup buttermilk
  • 1/3 cup light mayonnaise
  • 1/3 cup packed parsley leaves
  • 2 green onions, chopped
  • 2 anchovies, in oil, drained, or 2 tsp anchovy paste
  • 1 small garlic clove, minced
  • Pinch of salt
  • Pinch of Pepper
  • 6 medium-size sheets of rice paper
  • 1 head butter lettuce, leaves separated
  • 24 snap peas, trimmed
  • 3 mini cucumbers, each sliced into 6 spears
  • 1 75-g pkg microgreens, (4 cups)
  • 1 avocado, peeled and sliced into 12 lengthwise
  • 1/2 cup large mint leaves
  • 1/2 cup large basil leaves
PREP TIME
30m
TOTAL TIME
30m
YIELD
12 rolls

Instructions

  • WHIRL buttermilk, mayo, parsley, green onions, anchovies, garlic, salt and pepper in a blender until smooth.
  • COVER a cutting board with a clean, damp kitchen towel. Fill a pie plate with water and place beside board. Line up veggies and herbs near board. Working with 1 rice paper sheet at a time, dip into water and soak until just pliable, about 15 sec. Gently lay wet sheet on towel.
  • LAYER 3 lettuce leaves, 4 snap peas, 3 cucumber spears, microgreens, 2 avocado slices, mint and basil along bottom third of sheet, letting greens overhang the sides by an inch. Lift the sheet edge nearest you and roll up tightly to form a log. Cut roll in half and arrange, seam-side down, on a platter. Repeat with remaining ingredients. If rice paper sheets curl before being soaked, don’t worry. Serve salad rolls immediately, with dressing for dipping and drizzling, or cover with a damp paper towel and refrigerate up to 4 hours.

Side Dishes

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A recipe from Chatelaine

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