Raw Lettuce Rolls with Courgette Noodles, Carrots & Peppers π±β¨
with Rocket & Tomato Salad + CourgetteβAvocadoβMango Sauce. π±π₯π₯π₯πΆοΈπ«π₯¬π
Ingredients For the rolls: - 6β8 large romaine or iceberg lettuce leaves (whole, for wrapping) - 1 medium courgette (spiralized into noodles) - 1 large carrot (spiralized or grated) - 1 red bell pepper, thinly sliced - Β½ yellow or orange bell pepper, thinly sliced - Fresh herbs (basil, coriander, or mint β optional) For the side salad: - 1 handful of rocket (arugula) - 1β2 tomatoes, chopped - 1 tsp lemon or lime juice - A pinch of sea salt (optional) For the creamy raw sauce: - Β½ ripe avocado - Β½ small mango (or a few slices) - Β½ courgette (peeled and chopped) - Juice of Β½ lime - Small piece of fresh ginger (optional) - Handful of fresh herbs (basil, coriander, or parsley) - A splash of water to blend (add slowly until creamy texture) Instructions: 1. Prepare the noodles:Spiralize or thinly slice the courgette and carrots. Set aside in a bowl. 2. Make the sauce:Blend all sauce ingredients until smooth and creamy. Adjust consistency with a little water or lime juice if needed. Taste and balance the sweetness (mango) and creaminess (avocado). 3. Assemble the rolls: Lay a lettuce leaf flat. Add a handful of courgette noodles, carrot spirals, and pepper strips. Add a small spoon of the avocadoβmango sauce inside. Roll gently like a wrap or burrito. Repeat with the remaining leaves. 4. Prepare the side salad:Toss rocket and tomatoes with lime juice and a touch of sea salt. 5. Serve:Arrange the lettuce rolls on a plate, drizzle a bit more sauce on top or serve it as a dip on the side.Add the rocket & tomato salad for a fresh contrast. π±