Orange Avocado Romaine Lettuce Boats with Spicy Sunflower Sauce

These orange avocado romaine lettuce boats are a favorite of mine. They're so beautiful, easy to make, healthy, and so much fun to eat! Win-win!
Prep Time15 mins
Total Time15 mins
Course: Extras and Sides, Lunch
Servings: 2
Calories: 447kcal

Ingredients

For the salad

  • 1.5 cup red cabbage shredded
  • 1 avocado diced
  • 1/4 cup spring onion (scallion) chopped
  • 1 cup carrot grated
  • 1 small head Romaine lettuce
  • 1 orange peeled, segmented and halved
  • 1/2 cup fresh parsley chopped
  • 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp)

For the sauce

  • 1/2 cup sunflower seeds
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup water
  • 1 clove garlic
  • 1/2 tablespoon apple cider vinegar
  • 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
  • sea salt to taste
  • black pepper to taste
  • chili paste or harissa (for spicy version) to taste

Instructions

  • Make the sunflower sauce: In a blender, puree the sunflower seeds, water, garlic, vinegar, olive oil lemon juice, salt, pepper and chili paste. Taste and adjust seasonings. Chill until ready to use.
  • In a medium bowl, mix the shredded red cabbage, orange segments, spring onions, avocado, carrot, lime juice, parsley, and black pepper to taste.
  • Add romaine lettuce leaves to a plate and top with orange-red cabbage salad and sunflower sauce.

Notes

  • Take-along: instead of boats, serve with shredded romaine lettuce, or make lettuce wraps. Keep sauce in a separate container and add just before serving.
  • Optional: sprinkle extra sunflower seeds on top.

Interesting Read(s):

 

Nutrition

Calories: 447kcal | Carbohydrates: 35g | Protein: 10g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Sodium: 295mg | Potassium: 1039mg | Fiber: 15g | Sugar: 13g

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