1/2 cup watermelon radishes, thinly sliced (I used a mandolin for this step, but not necessary)
1 avocado, thinly sliced
1/4 cup cilantro
1/4 cup scallion, chopped
miso ginger dipping sauce:
1/4 cup fish sauce
1/4 cup brown rice vinegar
2 Tbsp hot sesame oil
1 Tbsp coconut aminos
1 Tbsp minced ginger
1 Tbsp miso paste
Fill a large shallow bowl with warm water. Dip one wrapper into the water briefly to soften (about 10 seconds). Lay the softened rice paper on a flat surface.
In a row across the center of the wrapper, place 1/4 of the cooked salmon, purple cabbage, bell pepper, carrots, watermelon radishes, avocado, cilantro, and shallots, leaving about 2 inches uncovered on each side.
Carefully start to fold the wrapper burrito-style by tucking in the sides, then continue to roll up (but not too tightly or the spring roll will split). Repeat with remaining ingredients.
To make the dipping sauce, add all ingredients to a high-speed blender and blend until smooth.
3/4 cup paleo “buttermilk” (3/4 cup room temperature coconut milk mixed with 1 Tbsp lemon juice)
1/4 cup coconut milk (to add if batter is too thick)
1 large egg
2 Tbsp ghee, melted
coconut oil or ghee for the skillet
for the compote (optional)
2 cups blueberry
2 Tbsp chia seed
1 Tbsp lemon juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
pinch of lemon zest to garnish
Prepare the compote by placing all ingredients in blender or food processor. Pulse until chunky and top with lemon zest.
For the pancakes, mix all of the dry ingredients. In a separate bowl, mix together the “buttermilk,” egg, and ghee until well combined. Fold the wet ingredients into the dry ingredients and mix until well combined.
Heat skillet over medium-high heat and coat with coconut oil or ghee. Spoon batter onto the skillet, spacing evenly. Flip when surface starts to bubble (around 2-3 minutes), cook other side for about 1-2 minutes, or until golden-brown. Repeat for the rest of the batter.
2 portobello mushrooms (stems and gills removed, 1/2 inch slices)
2 cups green beans
1 shallot, thinly sliced
2 cloves of garlic, finely chopped
pinch of rosemary
pinch of thyme
pinch of sea salt
Preheat oven to 400.
Place mushrooms and leeks on a parchment lined baking sheet with olive oil. Season with rosemary, thyme and sea salt. Roast for 15 minutes.
While roasting, heat up oil in a sauté pan. Sauté shallots until translucent, then add garlic and green beans and cook until desired texture (I prefer to keep mine on al dente side). Season with salt as needed.