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Vegetable & Cashew Salad Rolls

Ingredients:

Salad Filling:

3 medium organic zucchini, shaved thinly lengthways

½ organic carrot, julienned or grated

½ organic red capsicum, julienned or finely sliced

1 organic lebanese cucumber, julienned or finely sliced

¼ cup organic coriander leaves

¼ cup organic mint leaves, roughly chopped

Cashew Sour Cream

1 cup raw organic cashews, soaked a few hours or overnight

¼ teaspoon sea salt

½ tablespoon organic lemon juice (or cider vinegar)

¼-½ cup filtered water

Guacamole

1 ripe organic avocado

2 tablespoons organic red onion, finely diced

½ lime, juiced

Dash ofTabasco, to taste

Salt, to taste

Instructions:

Salad filling: In a large bowl, gently toss the salad to combine.

Cashew Sour Cream: Drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

Assembly: On a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly.  Repeat with remaining ingredients. Cut in half and eat straight away!

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