Annaliisa Kapp

Romaine Lettuce Salad Boats with Creamy Tahini Dressing

These salad boats are a fun way to incorporate delicious and satisfying vegetables into your diet. If you want to make these as side dishes, use 4-6 smaller Romaine leaves.

CourseMain Dish

Servings	Prep Time
2	10

Cook Time	Passive Time
0	0

Servings	Prep Time
2	10

Cook Time	Passive Time
0	0

Ingredients

Main Ingredients:

2big leaves Romaine Lettuceor 4 smaller leaves
1cup Red Cabbageshredded or sliced thinly
1 Carrotshredded
1 Avocadosliced
1/2 Bell Peppersliced
1/2 cup Sunflower Sproutsalternatively use other types of sprouts

Dressing

1/4 cup Tahini (Sesame Seed Butter)alternatively use almond butter
1Tbsp Raw Apple Cider Vinegar
1/2 Lemonjuiced
3 or 4leaves Fresh Basil
1clove garlicminced or crushed with garlic press
2Tbsp Filtered Waterwater amount depend on the thickness of tahini
1tsp Raw Honeysubstitute coconut syrup for vegan option
Pinch Cayenne Pepper
Pinch Dulse Flakesoptional
Pinch Sea Saltto taste

Instructions

Salad

How to make:Wash and dry your Romaine lettuce, being careful not to tear them. Using a hand shredder or your food processor, shred cabbage and carrot. Cut bell pepper in half, remove pit and slice very thinly. Cut avocado in half, remove stone, and slice medium sized strips while still in the shell. Remove with soup spoon and place along the sides of the lettuce. Layer pepper, carrots, and cabbage in the lettuce boats, and top with sprouts.

Dressing

To make the dressing, add all ingredients into a blender or mix in a bowl. (may need to add a bit more water to the dressing, depending on the oil content of your tahini). Drizzle dressing on to salad boats and enjoy!