Raw Sun-dried Tomato & Walnut ‘mince’ lettuce cups w Avocado

If you haven’t tried lettuce cups, this recipe is for you. The Reed avocado is renowned for its buttery texture and nutty flavour. Paired perfectly with almost anything, but ideal in this rich tomato & walnut mince dish. Adding a new dimension of flavour, texture and beautiful colour – you will impress any guest. You can also use Hass! With a prep time of bellow 10 minutes & fewer than 9 ingredients, you MUST give these a go. They are healthy, light & packed with flavour and nutrients.

Vege Mince
100g Marinated Sundried Tomato 1 tbsp lemon juice
110g Walnuts
5 baby cos lettuce leaves
1⁄2 reed avocado Pumpkin seeds to garnish

1 tbsp tahini
1 tsp crushed garlic
1 tbsp lemon juice Pinch of salt

In a blender, pulse sun-dried tomatoes and lemon juice until fine. Add walnuts to your blender, and pulse until they are mixed throughout and resemble a ‘crumbly’ mince.

Wash and prepare cos lettuce cups on a plate. Spoon your walnut mince onto lettuce cups.

In a small dish, add all dressing ingredients and stir until smooth and creamy. Add more lemon juice if too thick to drizzle.

Return to lettuce cups, add slices of Reed Avocado, pumpkin seeds & drizzle your dressing over top.

This recipe yields 5 lettuce cups, but you may have some leftover nut-mince. Store this in the freezer for up to a week. I like to add it to tomato-based pasta dishes and avocado toast.

Recipe: Real Rad Food


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