1 fresh collard leaf, rinsed
½ oz fat-free cream cheese, cut into thin slices
2oz canned salmon (or other protein such as shrimp, cooked tuna, tofu, etc)
¼ cucumber, cut into matchsticks
¼ large carrot, cut into matchsticks
½ oz avocado, cut into slices
Sriracha to taste
Optional soy sauce for dipping
Using your hands or a knife, cut the leafy part of the collard leaf away from the large, inner stem, creating two large strips.
Lay the strips of collard flat. Place the remaining ingredients at the end of the collard leaf and roll leaf around the ingredients. Drizzle with sriracha and/or dip into soy sauce.
Serving Size: 2 sushi rolls
Makes 1 serving
Saturated Fat 1g
Monounsaturated Fat 2g