1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red
leaf lettuce for assembling
Changes I would make: None are necessary but like I mentioned, I might sub out some of the cabbage for romaine or
leaf lettuce for my husband's sake.
We combined crisp peppers, red onion, cilantro and beautiful red
leaf lettuce for the perfect display of color for any plate.
Not exact matches
These Vegan Ramen Noodle
Lettuce Wraps are incredibly good, super simple to make, and will
leave you heading back
for seconds, thirds, and more.
There's no one formula
for what constitutes a packaged spring mix, but it's usually a mix of baby romaine, oak
leaf lettuces, and some other random
leaves.
Personally, I love the bitter, peppery flavor and texture of red cabbage but if that's too much crunch
for you, consider substituting traditional
lettuce leaves or green cabbage
leaves.
Finally — feel free to sub out the corn tortillas
for a cos
lettuce leaf, as a lighter option.
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Steamed jasmine rice is a good accompaniment to this sweet - savory dish, but you can also serve it with
lettuce leaves for wrapping or on a bed of watercress.
SCOOP about 1/2 cup meat into
lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.
In the salad, delicate red
leaf lettuce is the perfect platform
for the contrasting flavors and textures of the peeled slices of Cara Cara, red onion, golden raisins, and toasted pine nuts.
For individual salad plates, layer a few
leaves of butter
lettuce with some of the butternut squash, a few strawberry slices, some feta cheese, pepitas and cilantro and sliced serranos if desired.
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote
leaves, parsley
leaves, romaine
lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well
for about 3 - 4 minutes until pureed.
The original recipe called
for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any
lettuce will do but I used an Italian Romaine, green
leaf and cabbage mix).
For garnishes you'll need a large
leaf of Romaine
lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.
You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale
leaf (Romaine
lettuce leaves also work well
for this purpose, as would a chard
leaf, if it's big enough), or you can use this as a filling
for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.
Thinking about having tacos or burritos
for dinner, replace the taco shell with
lettuce or kale
leaves, it will taste just as good and be a tad bit healthier.
Refrigerate leftover chicken in a covered container
for up to 3 days, then cut the chicken into strips and roll up with the salsa in whole wheat tortillas or large
lettuce leaves.
You can try romaine, red
leaf, collard greens or butter
lettuce for salads.
Grilled Chicken Salad served on croissants, even
lettuce leaves or endive boats are the perfect way to have something a little different as an option
for your guests, and still keep it in the theme of a cookout.
For the wrap: Swiss chard
leaves (or
leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc..
Variation
For a more elegant presentation, serve on a bed of
lettuce leaves and garnish with thinly sliced red onion or radish and a light sprinkle of toasted sesame seeds.
I had some minced frozen seitan I'd made, some iceberg
lettuce (shudder) and white bread (vegan) buns that someone in the family
left in the shared vacation fridge, and some cabbage that had been in my fridge at home
for ages, but refused to die (don't you love how cabbabe is like that?).
1 cup red grapes 2 teaspoons chia seeds, soaked
for about 10 minutes 2 bananas 1 head romaine
lettuce or other green
leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water
-, or
lettuce leaves for a low - carb dill pickle egg salad wrap!
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6
lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips,
for garnish
Now
for the romaine
lettuce... the morning before serving the salad, I cut off the end of the head of romaine and thoroughly washed the
leaves.
Instead of using bread, I served it on top of romaine
lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long).
So, if I want to do something like this I will get a different kind of
lettuce that still provides me with the same crunch (on the inside parts, I'll save the outer
leaves for a proper salad) but carries a bit of flavor with it as well.
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of
lettuce leaves, something easy
for wrapping.
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache
lettuce, rucola (rocket) or spinach
leaves sprouts,
for garnish
UPDATE: Two days ago we posted the recipe
for these Lentil & Rice Patties wrapped in
lettuce leaves and topped with pomegranate seeds, dates, feta cheese, herbs, yogurt and pistachios.
Rinse and pat dry the
leaves of
lettuce for the salad.
I always sub out the suggested greens
for red
leaf lettuce (more appealing to this crowd) and instead of pureeing and straining the apples, I run the apples through a slow masticating juicer.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red
leaf or romaine
lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
For assembly you tuck a little bit of the pork filling into giant
leafs of
lettuce (I like to use a boston or butter
lettuce, but cabbage or iceberg would also work.)
This recipe
for Shrimp Fajita
Lettuce Wraps has all the flavors you love about fajitas served on buttery lettuce leaves instead of tor
Lettuce Wraps has all the flavors you love about fajitas served on buttery
lettuce leaves instead of tor
lettuce leaves instead of tortillas.
We have happily eaten Cheater Sesame Chicken over rice, on
lettuce leaves as wraps, and on spinach salads
for lunch.
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce and a little arugula for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnu
For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red
leaf lettuce and a little arugula
for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnu
for spiciness, crispy radishes, fresh peas and fava beans, I added in some raw zucchini ribbons because I love the look and taste it gives to a salad, plus crunchy toasted hazelnuts.
Surround with Romaine
lettuce leaves for garnish... and scooping!
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red
leaf lettuce, washed and torn into pieces 1 handful fresh mint
leaves, roughly chopped 1 handful fresh cilantro, roughly chopped 2 medium carrots, peeled and grated
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water
for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red -
leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split
For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8
leaves iceberg, romaine or red
leaf lettuce, cut to fit the rolls
2 - 12 oz package of firm tofu, drained vegetable oil —
for grilling the tofu and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large
lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives —
for garnishing the sandwich picks 16 cherry tomatoes
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb
lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve
For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
ground chicken 8 pineapple rings (we used fresh) Potato hamburger buns,
for serving
Lettuce leaves,
for serving
So go in the garden and pick a few cherry tomatoes,
lettuce leaves and cucumbers, because you'll need them
for this recipe.
for a light lunch or even wrap it up in
lettuce leaves for a fun appetizer or entree.
INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6
leaves of romaine
lettuce, chopped 6 tablespoons of hemp seed (
for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
For the salad — 250 g new potatoes, cut the larger ones in half or smaller — 100 g French beans, cut into roughly 2 - 3 cm lengths — 2 organic eggs — 1 medium head of a
lettuce (I used Salanova),
lettuce leaves washed and separated — small handful of black olives, pitted — salt, freshly ground black pepper