GREEN DRAGON ROLLS
MAKES 4 ROLLS, 8 PIECES
For the Rolls
4 sheets nori
2 cups baby greens
1 cup Garlic Cream Dressing
1 avocado, cut into spears
Lay out 1 nori sheet on a clean, dry surface. Place ½ cup of the greens in
a narrow layer along the length of the nori sheet, about ½ inch from the
edge closest to you. Spoon 1 tablespoon of the dressing across the top of
the greens. Layer one-fourth of the avocado spears along the top, keeping
all the ingredients in a narrow line. Fold the edge of the nori closest to
you over the filling. Gently roll the nori away from you, tightly and evenly,
into a firm, snugly wrapped roll. Seal the exposed edge of the nori to the roll
by wetting it with pure water or dressing.
Cut each roll along a diagonal into 2 pieces with a sharp knife.
Serve immediately with the remaining dressing as a dipping sauce.
Garlic Cream Dressing
¼ cup fresh lemon juice
¼ cup coconut aminos
8 cloves garlic, peeled
3 inch piece fresh ginger, peeled
1 ¼ cups olive oil
In a high speed blender, combine
the lemon juice, coconut aminos,
garlic, and ginger. While the blender
is running, add the olive oil slowly
in a stream until the dressing
thickens and emulsifies (you may not
need the full 1 ¼ cups of oil).