WALNUT SPREAD INGREDIENTS:
1 cup walnuts or raw walnuts (I used organic regular walnuts)
Water for soaking
2 tablespoons raw onion
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon soy sauce
1 clove minced garlic
Salt to taste
4 leaves kale or chard
1 cucumber, peeled, seeded, and chopped
3/4 cup chopped tomatoes (I chopped a large handful of organic grape tomatoes)
1 green onion, chopped
Soak walnuts in water for 6+ hours (I soaked them overnight). Drain walnuts and add them to a food processor with all other ingredients. Process walnut mixture, stopping intermittently and scraping down the sides with a rubber spatula. Add up to a tablespoon of water if necessary to get the mixture to puree.
Mix the chopped tomatoes, cucumber, and green onion in a bowl, set aside.
Massage kale leaves by rolling them in your fingers after washing them and generally abusing/manhandling them until they are tender. Chard would probably have worked better for these wraps but either way, they were bound to be messy. They are absolutely delicious though so it is worth it.
(I am planning on converting these into appetizers for my upcoming Recital by topping a seedless cucumber with walnut spread and sticking on an itty bitty piece of kale with a little tomato and onion on top. Hopefully it will work out.)
Take a kale leaf and spread it with 2 tablespoons of the walnut mixture. Top with a tablespoon or two of the cucumber mixture, roll up and eat.