Plant Paradox Romaine Lettuce Boats filled with Avocado

(from greenfood’s recipe box)

Prep time: 5 minutes
Cook time: 10 minutes
Serves 1 people

Ingredients

  • 1/2 avocado
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon finely chopped cilantro
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch sea salt, preferably iodized
  • 4 romaine lettuce leaves, washed and patted dry

Directions

  1. oss the avocado in the remaining tablespoon lemon juice and season with salt.

  2. MAKE THE DIPPING SAUCE. Place the ingredients in a high-powered blender. Process on high until very smooth.

  3. TO SERVE. Arrange the arugula on the bottom half of the seaweed sheet. Top with the chicken, avocado, and olives. Sprinkle with salt. Carefully roll into a tight wrap, sealing the end with a little water. Cut in half and serve with the cilantro dipping sauce.

  4. VEGAN VERSION: Replace the chicken with grain-free tempeh, hemp tofu, or a cauliflower “steak,” a 3/4-inch-thick cauliflower slice seared over high heat in avocado oil until golden brown on both sides.

  5. VEGETARIAN VERSION: Same as above or substitute acceptable Quorn products.

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