Spring Time Lettuce Cups with
Avocado, Citrus and Salmon
HASS AVOCADO BOARD6
1 large ripe fresh Hass Avocado, SAUCE
halved, pitted and cut into 1/2 cup seasoned rice vinegar
1/2-inch cubes 6 tablespoons low-sodium
1 tablespoon fresh lemon juice soy sauce
6 tangerines or 3 small oranges, 1/4 cup fresh cilantro or
peeled, separated into segments parsley leaves, chopped
and cut in quarters 4 teaspoons fresh ginger, grated
2 green onions, thinly sliced 2 teaspoons toasted sesame oil
1/3 pound cooked salmon, bones 1 teaspoon red pepper flakes
removed and flaked
1/3 cup jicama, shredded
12 small iceberg lettuce
leaves, trimmed
1. To prepare the sauce, combine all ingredients in a bowl and mix well.
Set aside.
2. Place avocado in a large bowl and toss with lemon juice. Add tangerines or
oranges, green onions, salmon and jicama. Stir to blend.
3. To serve, set out lettuce leaves on a serving plate. Invite each person to fill
lettuce leaves with salad mixture. Spoon on sauce, roll and enjoy.
Makes 4 servings.
Provided by California Avocado Commission, Hass Avocado Board, Calavo Gro wers, Index Fresh,
West Pak Avocado, Mission Produce, McDaniel Fruit and Del Rey Avocado.
