Here’s a heathy, veggie and California Avocado lettuce cup recipe, perfect for summer!
My friends at California Avocados challenged me this month to create a vegetarian recipe, showcasing their avocados. Here’s the deal…since I am currently all about the protein and the veggies, I knew that if I just shared a vegetarian recipe, my family would most likely not eat it. Considering I’m all about making what my family will eat and not being a part of food waste, I decided to create a recipe that can easily be adapted as vegetarian or can be pumped up with some protein. My husband thinks if it doesn’t have meat of some kind, it’s not a meal 🙂 (Can any of you relate?).
This lettuce cups recipe was inspired by a salad I had at a small restaurant in Kansas City recently. The crisp, slightly cooked veggies with the tart lemon juice, tender chicken and creamy California avocados made it the perfect combination of flavors for a really great, hearty meal. Bringing it home in the form of lettuce cups was a no-brainer. My family gobbled them up!
Fresh, flavorful, colorful and delicious… you can’t go wrong with these lettuce cups for a perfect summer meal. Try making these with chicken if your family is like mine and prefers a little meat in their meals. However, you definitely should give chickpeas a try for a really tasty vegetarian option. Either way, you’ll want to keep this recipe handy, because no matter which option you choose, both are easy and delicious. Enjoy!
Healthy Veggie Avocado Lettuce Cups Recipe
- 1 Tablespoon Coconut Oil
- 1 pound chicken tenderloins cut into 1/2 inch pieces or/
- For vegetarian 1-19 ounce can Bush's Garbanzo Beans, rinsed and drained
- 1 teaspoon garlic salt
- 1/4 teaspoon ginger
- 2 cups shredded carrots
- 1 Tablespoon lemon juice
- 1/3 cup soy sauce
- 2 cups Kale torn into small pieces, stalks discarded
- 2 California Avocados peeled, seed removed and diced
- 6-8 Radicchio leaves
- Add coconut oil to a large skillet over medium heat.
- For non-vegetarian, add the chicken, garlic salt and ginger and cook for 8 minutes stirring occasionally.
- For vegetarian, add the garbanzo beans, garlic salt and ginger. Cook for 2 minutes, stirring occasionally.
- Add the shredded carrots, lemon juice and soy sauce. Continue to cook for 3 minutes, or until cooked through.
- Add the Kale and cook for an additional 2 minutes. Remove from heat.
- Place 1/4 cup of chicken or vegetarian mixture into each lettuce cup. Top with fresh diced California Avocados and serve.
Disclosure: I’m honored to have a long term working relationship with California Avocados. For additional recipes featuring California Avocados, visit their website.