Versatile to the max, eat in summer or winter, as a snack or a main these healthy Mexican inspired lettuce cups are a treat.
Mexican Inspired Lettuce Cups
When Mangoes are in season you can use them, or just use tomatoes when not. If it is cold, you can always make this with rice or fresh tortilla too.
Ingredients
12 lettuce leaves that can be used to hold salad
Mango salsa
1 mango chopped in small cubes
Few sprigs of coriander or mint roughly chopped
If in season 1 avocado chopped the same size as mango
¼ cup of roughly chopped parsley
Mix everything together.
Pecan mince
1 cup pecans
1 tbsp gluten free tamari
1 tsp cumin
1 tsp cold pressed olive oil
Hot chillies finely cut (optional)
For the pecan mince; add the pecans, cumin and chilli to the food processor then pulse a few times. Add the olive oil and tamari, pulse a few more times.
Sunflower sour cream
1 sunflower seeds (soaked for 6 hours preferably)
1/2 small Spanish onion
1/2 cup filtered water
juice of 1 limes
1 tsp salt
Place everything in the blender and blend until smooth.
Garnish
1 carrot peeled and julienne sliced with julienne peeler
Place the lettuce cups down, fill with pecan mince, then salsa, some sunflower cream and garnish.
