Ingredients
- 1 ½ cups raw walnuts
- ½ teaspoon sea salt, or to taste
- 10 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 cup cooked brown or green lentils
Serving Ingredients:
- 8 large romaine leaves, cabbage, radicchio, and butter lettuce leaves also work well
- 1 cup salsa of choice
- 1 avocado, pitted and sliced
Instructions
- Place the walnuts and sea salt in a food processor and pulse to break the nuts down until crumbly.
- Add the tomatoes, spices, and lentils to the processor. Pulse until the mixture is well incorporated. Check for Seasoning, and add additional salt, cumin, or chili as needed. Add a few tablespoons of water, if needed, to bind the mixture together.
- Divide the filling into the romaine leaves. Top each with 2 tablespoons of salsa and a few avocado slices. Serve.
Nutrition (estimated per serving)
Calories: 479kcalCarbohydrates: 31gProtein: 15gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 22gMonounsaturated Fat: 9gSodium: 776mgPotassium: 1159mgFiber: 14gSugar: 8gVitamin A: 5396IUVitamin C: 12mgCalcium: 107mgIron: 5mg
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