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Ingredients
Ingredients:
- 1 head romaine lettuce (organic if possible, separated into individual leaves)
- 75 g (1/2 cup) beet store-bought hummus (no preservatives)
- 75 g (1 cup) halved cherry tomatoes
- 75 g (1/2 cup) alfalfa sprouts
- 150 g (1 cup) shredded carrots
- 113 g (3/4 cup) red cabbage thinly sliced
- 1 ripe avocado cubed
- 1 tbsp. hemp seeds
For the Sauce:
- 50 g (1/3 cup) tahini
- 2 tbsp. lemon juice
- 1 tbsp. maple syrup
- Pinch sea salt
- Water to thin if needed
Ingredients
Ingredients:
For the Sauce:
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Instructions
- Prepare sauce by whisking tahini, lemon juice, maple syrup, and salt in a small mixing bowl. Add water 1 tbsp. at a time, until dressing thickness is to your liking. Taste and adjust flavor as needed. Set aside.
- Arrange lettuce “boats” on a platter, and begin filling with 1-2 tbsp. of hummus. Top with lots of veggies!
- Drizzle the dressing over the top, and serve!
