Stuffed lettuce rolls are a quick and easy appetizer or snack. Even kids like these cute rolls, and you can be happy knowing your friends and family are enjoying a delicious, healthy treat. A balsamic vinaigrette or Greek tzatziki dressing is a good companion if you’d like to offer a dip.
1 head iceberg lettuce
1 small container grape or cherry tomatoes
Handful of crushed, shelled walnuts
3 cloves garlic
4 tablespoons olive oil
Juice from 1/2 of a lemon
Fresh basil leaves
Remove the whole leaves of iceberg lettuce. (Don’t chop and try not to tear them.) Wash and place in a colander to drain.
Chop the tomato, cucumber, onion and garlic very finely. In a separate bowl, mix the oil and lemon juice and add to the chopped vegetables. Add basil and walnuts and blend well.
Lay a lettuce leaf on a flat surface. Place a thick line of the filling at the edge of the leaf and roll it up. Secure in place with a toothpick. Repeat until you run out of leaves or filling.
Arrange the leaves on a platter and garnish with tangerine segments. Serve immediately while the lettuce is crisp.
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