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July 29, 2017
Wrap Your Salad
a Note from the Farmer's Wife
I am always looking for new, easy and creative ways to pack more vegetables into my family's diet. Of course delicious is also key to success!
Featured as the first course at our recent Farm-to-Table VIP dinner, these wraps are easy to adapt to what is lingering in the fridge and make a fabulous light lunch.

Filling:
Summer squash, grated or sliced into match sticks, about half as much as carrots
Cipollini, or mild onion, to taste
Carrot, grated
Pumpkin seeds, optional
Chick peas, optional
Basil, chopped, or whole leaves
Juice of a lime
Salt and pepper to taste
Lightly sauté squash with onion - only a minute or two. Let cool slightly. Mix all ingredients in a bowl. Feel free to use cucumber, hot pepper, sweet pepper, tomato or anything that tastes delicious. Quantities depend on the number of wraps you are making and what you have on hand. Place bowl in fridge to marinate while you fix the sauce.

Sauce:
The juice of several limes - about 1/2 cup is nice
Basil, minced
1 jalapeno, or less, to taste
1 green tomato, or several tomatillos chopped fine
Cipollini, or sweet onion, minced
Salt and pepper to taste - more is better in this case
Mix all ingredients together and let sit 20 minutes if possible.

Remaining ingredients:
Generous-sized lettuce leaves, for wrapping
Avocado, 1 slice per wrap
Lime, sliced very thin, 1 slice per wrap

Assemble:
Lay lettuce leaf on plate. Place 1 avocado slice and 1 lime slice in center. Dollop salad mixture on top of that. Top with a spoonful of sauce, drizzling juice over salad and adding chunky bits to top of salad mixture. Swaddle salad mix with the lettuce wrap. Garnish with a lemon or lime slice and a basil leaf. Serve with extra sauce and a fork to catch the bits that don't make it to the mouth.
Enjoy!
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