I love how flavorful and refreshing these Rainbow Veggie Salad Rolls are. They make the perfect lunch at home, at work, or on vacation. They were even a staple for me when I was staying in a motel for a couple weeks. I simply made a huge batch of the dressing ahead of time and loaded up the rolls with simple sliced veggies I purchased at the store, as long as you have at least avocado, lettuce, and cucumber, you are good to go. And feel free to add your favorite protein like shrimp or lemongrass chicken to the rolls to help round out the meal. If you are going to take them to work, I recommend prepping all of the veggies and storing them in a bento box (like pictured below) or in a tupperwear container and waiting until just before you eat them to assemble them, as the coconut wrapper can get too soft if these rolls are assembled too far in advance.
Even though I don’t normally eat starchy stuff, I recently purchased some tigernuts to play around with. For those on the AIP diet you can use tigernut butter in this “No-Peanut Sauce” with no problem, they actually add a really nice flavor to the sauce. In the recipe I link to a DIY tigernut butter, but I do suggest starting with a tigernut flour for easier blending into butter. And since I regularly “low-starch it” I use tahini paste or almond butter as a base.
…
