Cilantro/Mint Puree, Recipe by Kris Carr
1 cup chopped cilantro
1 cup chopped mint
3 tbsp agave nectar
¼ cup chopped green onion
2 serrano chiles, seeded and chopped
2 cloves garlic
½ tsp cumin powder
3 tbsp lime juice
¼ cup water
¼ tsp sea salt
In high speed blender, blend all ingredients until smooth and liquefied. Transfer to small bowl and set aside.
Butter Lettuce or Romaine lettuce, leaves separated and washed. Do not chop lettuce; keep leaves in a “cup” form.
Mix together any favorite raw chopped vegetables. We used the following:
Finely chopped bell pepper
Finely chopped kale
Spoon a small amount of veggies into each lettuce cup. Drizzle Cilantro/Mint Puree dressing on top.
These can be served as an appetizer, after school snack or as a fun way to serve a salad at dinner time. The mint and cilantro in the sauce are so fresh and delicious! Enjoy!