Supper Wrap of Baby Greens, Genoa and Avocado with Balsamic Mustard Sauce

Supper Wrap of Baby Greens, Genoa and Avocado with Balsamic Mustard Sauce
Copyright 2007 by Lynne Rossetto Kasper

Serves 3 to 4

Balsamic Mustard Sauce:
3 tablespoons dark, spicy mustard
2 tablespoons balsamic vinegar, or to taste
3 to 4 tablespoons regular mayonnaise

1/2 medium red onion, thinly sliced
2 small firm-ripe avocados, cut into 1-inch wedges
Freshly ground black pepper
1 to 2 tablespoons cider or wine vinegar
4 large flour tortillas (preferably whole wheat organic)
4 generous handfuls (about 4 ounces) organic baby greens
6 ounces sliced Genoa or other salami, cut into thin strips

1. Blend together all sauce ingredients. If not using right away, cover and refrigerate up to two weeks.

2. Sprinkle onion and avocado with a little vinegar and salt and pepper.

3. Make wraps by spreading a generous tablespoon of sauce over each tortilla. Scatter half of the onion slices over the sauce. Divide the greens between the tortillas, leaving a 1-1/2 inch border. Scatter with the remaining onions, the avocado wedges and salami strips

4. Sprinkle lightly with salt and pepper and roll each wrap tightly, sealing with a little extra sauce. If working ahead, wrap tightly in plastic wrap and refrigerate. To serve, cut diagonally into 3 pieces. Arrange on a plate and enjoy.


Check the expiration date on the tortilla package and buy the freshest ones you can find. Stale tortillas are dry and difficult to roll.

Use some of the sauce on the outer border of the tortilla to help seal the wrap and keep it closed.

Spread leftover mustard sauce on fish before grilling, on ham and cheese sandwiches, or use to dress a sliced sweet onion (Walla Walla, Vidalia, Maui) salad.

Store unripe avocados in a brown paper bag to hasten ripening. Never refrigerate them.

Avocados, like tomatoes, are a fruit that's eaten like a vegetable. These rich, creamy, luxurious gems from the produce aisle make fine eating added to salads and sandwiches or simply dressed with a little salt, freshly ground pepper and a splash of good vinaigrette.

Look for the dark, pebbly-skinned, and buttery Haas avocado that's in season during the spring and summer. They're more flavorful, ripen evenly and are easy to peel.

Ripe avocados are soft and bruise easily so most of those in the supermarket are hard and under ripe. Once you get them home, keep them out on a counter (never in the refrigerator!) where they'll ripen in a few days. When they yield to gentle pressure from your thumb, they're ready to eat.