This raw recipe makes enough for 2 veggie wraps.
The recipe says wrap, but you can use this recipe in any way that you like, including as it is on a plate without any greens, or in a leafy green salad as a topper.
Also, you can use kale or collards instead of Romaine lettuce. They actually work a lot better and don’t rip as easy. Either way this combination of raw foods will be a hit for everyone around the table.
Instructions are given to marinate the vegetables so the flavors can blend, but they are great when eaten right away as well. Another great way to help the flavors to blend is to finely dice the vegetables before allowing them to sit.
1/4 Sweet Pepper, julienned
1/2 Yellow Zucchini, sliced
1/2 Green Zucchini, sliced
2 Radishes, sliced
1 tsp. Ginger, fresh and grated
1/2 tsp. Oregano, fresh and finely chopped
1 tsp. Chives, fresh and finely chopped
1 tbsp. Lemon Juice, freshly squeezed
1 tbsp. Olive Oil, cold pressed
Sea Salt to taste
You can use any kind of large leaf vegetable for the wrapper such as kale, collards, or leaf lettuce. In the picture below I used leaf lettuce, and it did not work as well as kale or collards do.
Combine vegetables in a medium bowl. Combine the marinade in a small bowl and drizzle over vegetables. Allow to marinate for an hour or two.
Take your leaf vegetable and lay it out on a plate and spread about 1/2 of the spread onto the center of the leaf.
Then spoon on about half of your marinated vegetables. Wrap it up and enjoy!