I just love the simplicity and nourishment of a raw vegan meal. Mind you, I’m not 100% vegan yet, nor am I a raw foodist. Having said that, I really admire the way of their lifestyle and really love to make some of their dishes (especially the dessert section). I came across the other day with a lovely lettuce wrap recipe, and I wanted to share on this blog.
So here it goes:
Mexican Lettuce Wrap
From Abby Richards, author of Raw Food Recipes
3 cups diced fresh tomatoes
2 medium avocados, pitted and chopped
1 small onion, diced
1 yellow or red bell pepper, chopped
1 medium cucumber, diced
2 garlic gloves, minced
1 Serrano pepper, seeded and minced
1/4 cup fresh chopped cilantro/coriander
Juice from 2 limes
1 tsp agave nectar
Sea salt and pepper
Romaine or iceberg lettuce leaves
In a large bowl combine tomatoes, avocados, onion, bell pepper, cucumber, garlic, Serrano pepper, cilantro, lime juice and agave; stir well. Season with sea salt and pepper. Scoop a spoonful of tomato mixture onto a lettuce leaf. Wrap and serve.
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Thank you so much, Abby! Your Uncook book is awesome!
(Reprinted from Abby Richards “Raw Food Recipes”. Copyright 2013 by Abby Richards, Inc.)