Servings: 1
Ingredients:
- 2 oz Kippered salmon
- 1 tsp Capers
- 1 Cucumber
- Vegan “sour cream” (enough to spread on to cucumber strip)
- 3/4 cup non GMO silken tofu
- Apple cider vinegar
- lemon juice
- Himalayan sea salt
Instructions:
- Wash cucumber (remove ends)
- Using a peeler, thinly slice cucumber (the entire length) until you have long thin strips
- Thinly slice kippered salmon into strips
- Spread vegan “sour cream” onto cucumber strips
- Sprinkle a few capers onto the cream spread
- Add thin sliced pieces of salmon on top of the caper
- Roll up and Enjoy!
How to make vegan sour cream (mix silken tofu until smooth. add ACV, a little lemon juice and sea salt) to desired consistency and taste
MetaLife Units:
2 Protein Units
1 Fat Unit
0 Carbohydrate Unit
Recipe by:
Dr. Shonna Babrow-Goodrich
Aceva