Nectarine Watercress Wraps with Almond Satay

If there were a contest between a nectarine and a peach, I’d pick the nectarine every time! It probably just boils down to the ‘fuzz’ aspect. I’ve always thought the fuzz distracted from the sweet peach taste. Not the case with the nectarine; it’s pure pleasure.

This wrap has become a lunchtime staple for anyone who’s tried it – partly because it’s so easy to make – but mostly because it’s so GOOD! We prefer it with nappa cabbage as the wrap. It’s subtle and pliable and adds its own extra layer of freshness and subtle flavor. But you could try collard greens or romaine as well. And double the satay recipe . It’s addictive!

RAW VEGAN RECIPE: Nectarine Watercress Wraps with Almond Satay

Satay

4 tablespoons almond butter

2 tablespoons brown rice vinegar

2 teaspoons maple syrup

3 teaspoons soy sauce

Process all ingredients in a high speed blender. Add two tablespoons warm water if desired to blend. Process until smooth.

Wrappers

Large Napa Cabbage Leaves

Filling

12 medium basil leaves

2 nectarines, sliced into approximately 12 slices

1 avocado, sliced

1 cup watercress leaves

If using rice wrappers: submerge wrappers in water and let soften one minute.

Transfer wrappers from water to towel and blot. Fold wrapper edge over one inch on right side.

To Assemble the Wrap: Lay three basil leaves on bottom of wrapper, parallel to counter edge leaving 2 inches from left edge and 1 inch from bottom uncovered. Top with six nectarine slices, 3 avocado slices and 1/4 cup watercress, allowing watercress tops to overlap folded right edge. Roll up bottom of wrapper and tuck unfolded left edge over. Continue to roll into tight cylinder. Almond sauce can be drizzled over, dipped into OR almond sauce can be placed inside of wrap before wrap is rolled up. And, no doubt, you’ll find many other uses for this sauce that have nothing to do with nectarine wraps…it’s that good!

SERVES 4.