These are a perfect example of balance, yin and yang, and harmony. A super-delish, slightly decadent shrimp salad, tucked into a super wholesome collard green roll-up. The best of both worlds!
Makes 4 servings
What you need
4 large collard leaves
1/2 cup Tessemae’s Mayonnaise
4 scallions, trimmed and thinly sliced
1 tablespoon chopped basil
2 teaspoons lemon juice
1/2 teaspoon seafood seasoning (such as Old Bay)
¾ pound chilled cooked shrimp, peeled and chopped
6 cooked bacon slices, chopped
coarse salt and freshly ground black pepper
2 plum tomatoes, thinly sliced
1 ripe avocado, seeded and thinly sliced
What you do
- To blanch collard leaves, bring about 1-inch water to boil in a large skillet. Place a collard leaf in pan and blanch until bright green, about 10 seconds per side. Repeat with remaining leaves, then drain and cut out the spine below the leaf; set aside.
- Stir together mayonnaise, scallions, basil, lemon juice, and Old Bay Gently fold in shrimp, bacon and salt and pepper to taste.
- Place a collard leaf top-side down on a cutting board. Place ¼ of the shrimp mixture horizontally down the center of the leaf, then top with tomato and avocado slices. Roll collard leaf from the bottom tightly around ingredients like a sushi roll.
- Using a sharp knife, cut rolls into 2-inch sections and devour.