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Green Goddess Wraps
Green Goddess Wraps PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Real talk: It's usually tough to get us excited about eating our greens, but then we started making these wraps. They're basically salad tacos. And the creamy green-goddess dressing? You're going to want to double dip.

RELATED: Introducing the New Caprese Salad

Makes 6 appetizer servings

Green Goddess Dressing

½ cup sour cream

¼ cup buttermilk

¼ cup dill

⅓ cup parsley

¼ cup chives

¼ cup basil

2 tablespoons tarragon

2 anchovies

Zest and juice of 1 lemon

1 shallot, minced

Salt and freshly ground black pepper

Salad Wraps

1 cup broccolini florets (you can also use regular broccoli)

12 leaves Boston lettuce

½ cucumber, cut into 1-inch strips

1 green pepper, cut into 1-inch strips

1 avocado, thinly sliced

1 cup basil leaves, roughly torn

½ cup mint leaves, roughly torn

½ cup cilantro leaves

Toothpicks, as needed for finishing

1. Make the dressing: In a blender or the bowl of a food processor, combine the ingredients for the dressing and blend until very smooth. Transfer to an airtight container and chill until ready to serve.

2. Cook the broccolini: Bring a small pot of water to a boil over medium-high heat. Add the broccolini (or broccoli) to the water and cook for 1 to 2 minutes, until just tender. Drain and run cool water over the veggies until they are cool.

3. Assemble the salad wraps: Lay out the lettuce leaves on a serving tray. Fill each with a few pieces of broccolini, cucumber, green pepper and avocado. Top each with 2 tablespoons of basil leaves, 1 tablespoon of mint leaves and 1 tablespoon cilantro leaves.

4. Working one at a time, fold the left and right sides of the lettuce wrapper inward over the filling, overlapping it slightly in the center. Secure the overlap with a toothpick. Repeat with the remaining wraps.

5. Serve immediately, with the dressing on the side for dipping.

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