It's been so warm in Seattle lately (and I am NOT complaining, although it is a bit distracting to have such beautiful weather when I'm at the end of the term and trying to study for lots of finals) that I haven't really wanted to cook anything on the stove or in the oven. However, I came up with this idea the other day of having a salad...in my hand! This is a genius idea that I really haven't explored as much as I should have, but you can bet I'll be returning to it again soon. Our garden has produced some amazingly large pieces of lettuce, so I used those pieces to create these salad gems. I didn't need any condiments because the ingredients were flavorful enough on their own.
Vegan, Gluten-free, Soy-free
3 large pieces of lettuce
1 medium tomato, sliced
1/4 medium avocado, sliced into 6 pieces
1 t. olive oil
3 asparagus spears, cut into thirds
1/2 red bell pepper, sliced into many slices
Other possible add-ins:
-salt and pepper
- Wash and pat dry lettuce leaves.
- Put tomato and avocado on pieces.
- Heat olive oil in pan on medium to medium-high heat. Sauté asparagus and pepper in olive oil until soft.
- Place sautéed vegetables on top of other ingredients and eat. [I tried to wrap mine, and failed, so I just held them in my hand like tacos!]