Carrot of the sea salad wraps
Prep
Total
Yield 4 servings
Ingredients
- 2 cups carrot pulp
- ½ cup chopped celery
- ½ cup chopped sweet pickles
- ½ cup diced sweet onion
- ¾ cup Just Mayo (or vegan mayonnaise of your choosing)
- 1 tsp salt
- Freshly ground black pepper to taste
- 12-15 lettuce leaves (romaine, butter or leaf lettuces all work well)
Instructions
- After juicing your carrots, measure out two cups of pulp into a medium sized mixing bowl.
- Chop the celery and pickles and dice the onion and add them to the mixing bowl.
- Measure and add the vegan mayo, salt, and pepper, and mix well.
- Scoop a quarter to a third of a cup of the mixture into each lettuce leaf.
- Wrap each leaf into a little roll and serve.
Notes
Make sure the carrots are peeled before juicing, and remove the rough ends.
Before adding anything to the pulp, comb through it with clean hands to pick out any larger carrot pieces that made it through the juicer intact.
If you like more crunch, fried onions or seasoned pepitas make a nice garnish.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/carrot-sea-salad-wraps/