Online personalised coaching

Find out more


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.





share news article

work with me

Learn How To Build A Life You’ll Love.

Find out more

Upcoming Events

Join the tribe

Heidi’s secrets to creating a life you love.

Free Download

A beautiful 10 page PDF to help you take the next step on your journey to achieving a healthier and happier you. 20 Easy Recipes PDF is an introduction to a whole foods diet.

Download eBook

As featured in:

Click to view Heidi's published articles


Follow Heidi on Instagram @heidi_jones_coaching