6 large organic collard leaves
1 organic bell pepper
1 organic avocado
1/4 organic red cabbage
2 cups organic broccoli sprouts
2 cups oganic microgreens
1 cup organic diced mango
1 tablespoons organic cold pressed unrefined coconut oil
1 cup organic tomato
1 quarter-size organic ginger
1/4 inch slice of jalapeño or more to taste
Rinse the collard leaves and trim off the stems. Thinly slice the red pepper, avocado and cabbage into strips. With the stem side facing you, start filling the collard leaf with the sliced vegetable, sprouts and microgreens. Roll and fold in as you go.
For the dipping sauce, blend the mango, tomato, coconut oil, ginger and jalapeno until smooth.