1 tbsp olive oil 1 cup shiitake mushroom caps, sliced 1 pinch sea salt 2 large salad leaves 1 celery stalk, cut into 4-inch pieces and then sliced into little sticks 1 4-inch cucumber cut lengthwise into little sticks 4 snow pea pods, cut thinly lengthwise 4 scallions, thinly sliced 4 tbsp tahini dressing
Heat the olive oil in a pan and saute the shiitake mushroom caps until they are golden brown. Sprinkle with salt and set aside.
Spread out the salad leaves inside up on a plate or board and evenly distribute the celery sticks, cucumbers, snow peas, scallions and mushrooms between them.
Drizzle each with half of the tahini dressing and roll into a tight bundle. Serve whole or cut into halves.
Makes two roll-ups.
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