• 3 Medjool dates, pitted
  • 1 tbsp avocado oil
  • ½ lb large raw shrimp
  • 3 ½ tbsp unsalted almond butter
  • 3 tbsp walnut oil
  • 3 tbsp water
  • 1 lime, juiced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp apple cider vinegar
  • 1 garlic clove, chopped
  • 1 tsp sesame seeds
  • 8 collard green leaves, stems trimmed
  • ½ red pepper, thinly sliced
  • ½ yellow pepper, thinly sliced
  • 1 cup carrot, thinly sliced
  • 1 cup purple cabbage, thinly sliced
  • 1 cup Thai basil
  • ½ cup cilantro, chopped
  1. Start by softening the dates by placing them in hot water.
  2. Heat the avocado oil in a pan over medium heat. When hot, add the shrimp and cook for about 2 minutes on each side. Let cool slightly, then slice lengthwise into halves.
  3. To prep the dipping sauce: use a food processor to blend up the drained dates with the almond butter, walnut oil, water, lime, ginger, apple cider vinegar, and garlic. Use more water to thin it out, if necessary. Transfer to a shallow dish and sprinkle with sesame seeds.
  4. To assemble the rolls, lay a collard leaf on a flat surface with the stem side facing up. Top with a little bit of all the vegetables, herbs, and shrimp. Fold up the bottom and the top around the fillings, then roll the collard sideways. Slice in half diagonally. Set on a plate while assembling the rest.
  5. Serve your collard green rolls with the almond butter dipping sauce. Enjoy!