2 large salad leaves (your favourite kind)
1/2 red pepper
1/2 celery stalk
1 handful of spinach
vegan mayonnaise with Indian curry powder
Make the vegan mayo according to instructions you find HERE. Add 1-2 tsp of curry powder, a pinch of salt and a fair amount of black pepper.
Peel the avocado, destone and slice. Cut the carrot, red pepper and celery julienne.
Spread some mayo on the lettuce leaves and arrange the veggies and sprouts on top, before rolling it like a taco. The way you arrange the veggies in the wrap and how much you use is up to you. This is just a suggestion. You can use any veggies you like, I also love cucumbers, radishes, zucchini, beets and celery root to name a few.
Regarding the vegan mayo, you can choose any flavour you like. My favourites apart from the curry are basil, chilli and garlic.
This dish is really refreshing and can be used as starter or lunch, though I like it as a dinner as well.
The recipe is sponsored by Ecospira and Kryddhusid.
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