Serves 2
245 cal · 15 min
Leaf Finger Salad
Recipe GLPRc1c2ea3f748123
A fresh and colorful hand-held salad featuring crisp iceberg lettuce leaves wrapped around a vibrant mix of fresh cucumber, shredded beet, shredded carrot, and crunchy sunflower seeds, finished with a light drizzle of olive oil and balsamic vinegar.
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Ingredients
4 large iceberg lettuce leaves
1 cucumber, sliced
1 beet, shredded
1 medium carrot, shredded
6 tablespoons sunflower seeds
2 teaspoons olive oil
2 teaspoons balsamic vinegar
Directions
Thoroughly wash your hands with soap and warm water before handling any food.
Rinse the iceberg lettuce leaves under cool water and gently pat dry with a clean paper towel or cloth.
Lay all four lettuce leaves flat on a clean cutting board or plate.
Distribute the sliced cucumber, shredded beet, shredded carrot, and sunflower seeds evenly among the four lettuce leaves, arranging them in the center of each leaf.
Drizzle 1/2 teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar over the fillings on each leaf.
Gently roll each lettuce leaf tightly from one end to the other, enclosing all the fillings. Serve immediately as a refreshing hand-held salad.
