- 4 leaves romaine ($.10)
- 1 cucumber ($.80)
- 1 carrot ($.10)
- 1 avocado ($1.49)
- 2 tbsp raw agave ($.30)
- 1 small onion, chopped ($.15)
- 1 cup mung bean sprouts ($.10)
- 1 tsp mustard powder or 1 tbsp prepared mustard (.10)
- salt and pepper (to taste … about 1/4 tsp each)
Mix agave, mustard, salt and pepper and
set aside. Chop cucumber into sticks, shave carrot curls with a
vegetable peeler, slice avocado into strips. Divide all equally between
the romaine leaves, drizzle with the sweet mustard sauce and wrap up.
These are juicy and messy, but oh so delish.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.