5 T flax oil
3 T brown rice vinegar
2 large shallots, finely diced (about 1/4 to 1/3 cup)
1 to 2 T sriracha sauce
1 T agave nectar
2 tsp minced garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 hothouse cucumber
1/2 head iceberg lettuce
2 T coarsely chopped cilantro
Combine the oil, vinegar, shallots, sriracha, agave, garlic, salt and pepper in a bowl. Whisk until emulsified, and then allow the flavors to blend and develop while you prepare the vegetables.
Peel the cucumber and score the entire surface lengthwise with a fork. Cut in half lengthwise, then cut each half diagonally into long slices about 1/4-inch thick. Cut the iceberg lettuce into roughly 1-inch cubes. Place the cucumber and lettuce in a large bowl, add the cilantro and the prepared vinaigrette, and toss thoroughly. Serve at once.
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Created by EllenM
These lettuce wraps are a light and satisfying meal for lunch or dinner.
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