Leaf Finger Salad

15 min · Serves 2

Based on a recipe from University of California at Davis Children's Garden Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 4iceberg lettuce leaves
• 1cucumber
• 1beet
• 1carrot
• 88.7 mlsunflower seeds
• 9.9 mlolive oil
• 9.9 mlbalsamic vinegar

How to cook it

1. Slice the cucumber, peel and shred the beet, and peel and shred the carrot.
2. Lay the 4 iceberg lettuce leaves out flat on a clean work surface.
3. Distribute the sliced cucumber, shredded beet, shredded carrot, and sunflower seeds evenly down the center of each lettuce leaf.
4. Drizzle the olive oil and balsamic vinegar evenly over the fillings on each leaf.
5. Carefully roll each lettuce leaf tightly around the ingredients and set them seam-side down on a plate to serve.

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