Thursday, July 26, 2007
1 large head of romaine lettuce
3 large tomatoes, finely chopped
1 avocado, peeled, pitted, and finely chopped
1 handful alfalfa sprouts
2 tablespoons fresh cilantro, finely chopped
basil, oregano or mint, finely chopped
onion and/or garlic, finely chopped
Separate the leaves of the romaine lettuce and place on a plate.
In a bowl, mix together the tomatoes, avocado, alfalfa, cilantro, basil, oregano or mint, onion and garlic to make the filling.
Spoon a generous dollop of the filling at one end of each lettuce leaf. Roll the sides of the leaf over, fold it in half. Continue until you have used all the filling and then eat like a sandwich.