Avocado Lettuce Wraps

Eating raw for the last two weeks has given me the opportunity to try so many new raw recipes and create a couple of my own.  I've been eating a lot of avocado on this cleanse.  The healthy fats in the avocados have helped keep me full.  I've put them in smoothies, raw veggie sushi, gazpacho, salads, and made a ton of guacamole.

Avocados are incredibly healthy.  They are full of monounsaturated fats that help reduce bad cholesterol (LDL) and increases good cholesterol (HDL).  Aside from fat, avocados are high in fiber, vitamin C, vitamin K, Folate and B6.   You can find more information on the health benefits here.

These wraps were inspired by a salmon salad I love to make.  Instead of regular mayo, I use avocado "mayo." For this version I left out the salmon and added sunflower seeds.  All of the different veggies add great texture. 

Avocado Lettuce Wraps

1/4-1/2 cup of each:

Cucumber

Carrot

Celery

Red onion

Zucchini

1/4 cup sunflower seeds

1 clove garlic, minced

1 tbsp lemon

1 1/2 avocados

1tsp olive oil

1/4 cup cilantro, minced

Salt to taste

Boston lettuce leaves

Soak sunflower seeds for two hours in filtered water.  Rinse and drain.

Chop cucumber, zucchini, carrot and celery into small cubes. Dice red onion.

Combine veggies, sunflower, cilantro and garlic in a medium bowl.

In a small bowl mash avocados.

Add lemon juice, olive oil and lemon juice to avocado and mix.

If you want a smooth mixture you can use a blender or food processor.

Mix the avocado sauce into the veggies and stir until coated.

Scoop filling into lettuce cups and serve

I like to fold the lettuce wraps into burritos for easy eating.

I put the kid's salad into a pita and added some lettuce.  Both of them loved it and had seconds.