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Vegan Lettuce Boats

26 May, 2017

Great as a healthy snack, quick lunch or dinner during the summer months.

Makes 4 large lettuce boats – use organic produce where possible.

  • 2 cups cooked chickpeas or butter beans (canned are ok to use) – mashed
  • 1 large stalk celery, diced
  • 1 small cucumber, diced
  • 1 large carrot, grated, peeled
  • 1 clove of garlic, minced
  • 2 ripe avocados, pitted and mashed
  • 1 1/2 tablespoons Dijon mustard
  • 2-3 tablespoons lemon juice (or to taste)
  • 2-3 Fresh sliced tomatoes
  • Himalayan rock salt and black pepper to taste

To make up the lettuce boats:

Leaves from 1 head of Romaine lettuce, washed and dried


  1. In a large bowl, mash the chickpeas or butterbeans with a potato masher until slightly crumbly. Add mashed avocado, carrots, celery, cucumber and garlic to the bow and stir until all the ingredients are well combined.
  2. Stir in Dijon mustard, lemon juice, sea salt, and black pepper. Taste and adjust seasoning to your liking.
  3. To assemble, arrange the lettuce leaves in a single layer on a large platter. Scoop salad onto the centre each leaf and top with fresh sliced tomatoes.





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