summer salad wrap

June 8, 2011
Pure perfection served as a side or a main dish.  It's light, yet filling and perfect for those hot days when the last thing you want to do is eat hot food.
There really aren't any rules with something like this.  Basically, throw all the vegetables you have in a bowl, add some yummy beans, crunchy sprouts and a dash of lemon juice, wrap it in some lettuce and munch!






Doesn't this lettuce remind you of an ever-so-fashionable top knot?  Right.  So don't tell me this wrap isn't en vogue.
Summer Salad Wrap
vegan, gluten-free
1 red bell pepper, diced
3/4 cup pea sprouts
3/4 adzuki bean sprouts
1 zucchini, shredded
a handful cilantro, coarsely chopped
2 carrots, peeled and shredded
1 1/2 cups garbanzo beans, rinsed and drained
1 1/2 cups black beans, rinsed and drained
1 ear of corn, steamed
juice of 1 lemon
1 head of boston or butter lettuce (for wrap)

  1. Mix all ingredients in a large bowl, add the juice of one lemon.
  2. Serve with boston lettuce. 

I feel a bit silly even adding directions, yet you can use this as a jumping off point for your version of a summer salad wrap!

3 comments:

cookinghealthyforme said...

Looks delicious and your pics are divine! Beautiful blog!!

Jess said...

Thanks so much! :)

Cookie and Kate said...

Woah. I'm so excited about your salad wraps! It's been over 100 in Oklahoma lately, which means it's way too hot to turn on the oven or the stove. I'm going to make these asap. :)

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