Happy Sunday and start of the first true summer month! I ate a big lunch today, so I wasn't completely starving when it came time for dinner. This was a breeze to make, and I think I found a new, easy-to-make dressing that I'll be using a lot.
Vegetable Lettuce Wraps with Hummus Vinaigrette
- 4 Bibb lettuce leaves
- 1 T. hummus
- 1 T. olive oil
- 1 tsp. dried oregano
- 1 T. white wine vinegar
- 12-15 slices of cleaned portabello caps (wipe clean with a towel and gills removed)
- 2-in. piece of cucumber
- 1/4 red bell pepper, diced
- 2 T. red onion, diced
- 1/4 avocado, sliced
- blended oil
Whisk together the hummus, oregano and vinegar. Drizzle in the olive oil, season with salt and pepper, and set aside.
Heat 1 T. of blended oil in a small pan. Add the mushrooms and let them brown for 3-4 minutes, then add the onion and season with salt. Let them cook together for another 3-4 minutes.
Scoop some of the avocado onto each lettuce leaf. Top each one with the cooked mushrooms and onions and finish with the bell peppers and cucumber. Serve with the vinaigrette alongside.