Too Hot To Cook? Make a Lettuce Wrap
Add cold cooked shrimp or crabmeat. Slices of avocado.
Serve in lettuce cups or roll up the greenwiches and chomp.
Other options for a dressing include thinning a small dab of peanut butter with a dash of fresh orange/lime/lemon juice, a touch of mustard, a sprinkle of brown sugar. Add a pinch of cumin or ginger, and some fresh mint, parsley or chopped cilantro. Or be bold and add a touch of wasabi.
Add fresh washed bean sprouts, if you like, or some cold seasoned rice or rice noodles, tossed in a little oil. I like to toss cooked rice with a squeeze of lime juice or rice vinegar and a sprinkle of sugar. Be creative, and taste test as you go.
Leftover roasted veggies? If you roast them like I do (in olive oil, sea salt and balsamic vinegar) you've got a built-in salad wrap waiting to happen. Allow the roasted veggies to come to room temperature, then fill lettuce cups or leaves.