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Vegan Lettuce Wraps With Grilled Avocado recipe by Joyful Balance.

Vegan Lettuce Wraps With Grilled Avocado

Delaney Marie
These Vegan Lettuce Wraps With Grilled Avocado are perfect for that spring & summer produce craving! Between the crunchy Asian Cucumber Salad, and the Coconut Curry Noodles, and the Creamy Peanut Sauce, this recipe is bursting with Thai-inspired flavor.
*Note that From Start to Finish is an estimate that includes time to prep all of your ingredients beforehand. This time assumes that you will make your Creamy Peanut Sauce and Coconut Curry Noodles while the cucumbers refrigerate during step 2 of the Asian Cucumber Salad.
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From Start to Finish1 hour 10 minutes
Servings4 servings (1 serving = 3 lettuce wraps)

Ingredients

Asian Cucumber Salad

  • 3 mini cucumbers - sliced & quartered (approximately 2 cups)
  • ¾ teaspoon salt
  • 2 teaspoon rice vinegar
  • 1 teaspoon tamari
  • 1 teaspoon coconut sugar
  • 1.5 teaspoon toasted sesame seeds
  • Optional: ½ teaspoon chili oil

Creamy Peanut Sauce

  • ¼ cup natural peanut butter*
  • 1.5 tablespoon pure maple syrup
  • 1 tablespoon tamari
  • ½ tablespoon lime juice
  • 2-4 tablespoon water - (exact amount is based on how thick you want your sauce, the thickness of your peanut butter will also affect this!)

Coconut Curry Noodles

  • 2 cloves garlic - minced
  • ¾ cup veggie broth
  • ¾ teaspoon red curry paste
  • ¼ teaspoon curry powder
  • ¾ cup coconut milk
  • 1.5 teaspoon tamari
  • 3 oz uncooked ramen noodles

Grilled Avocado

  • 2 avocados - halved, pits removed
  • 1.5 tablespoon lime juice
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon garlic salt

Other veggies:

  • 1 large carrot - julienned
  • cilantro, for garnish
  • 12 leaves butter lettuce

Instructions

Asian cucumber salad:

  • Add salt and cucumber slices to a small/medium bowl. Toss to combine.
  • Set the bowl in the refrigerator and refrigerate for at least 20-30 minutes to allow the cucumbers to release some water. You can use this time to prepare the Creamy Peanut Sauce and the Coconut Curry Noodles.
  • After refrigerating, strain the excess water from the cucumbers & rinse them briefly under cold water. Gently pat the cucumbers dry with a towel.
  • Return the cucumbers to the bowl. In a separate small container, combine all the remaining Asian Cucumber Salad ingredients. Pour the mixture over the cucumbers, and toss to combine.
  • Place back in fridge and let refrigerate until ready to serve.

Creamy Peanut Sauce

  • Add all Creamy Peanut Sauce ingredients to a blender (For the water, I suggest starting with 2 Tbsp. You can add more in the next step if you want). Blend until very smooth.
  • Taste test and adjust as desired. Add more water to thin out your sauce, or more tamari for a stronger umami flavor.
  • Let refrigerate until ready to serve. (Note that it may thicken a bit in the fridge if left for more than 30 minutes).

Coconut Curry Noodles

  • Bring a small pot of water to boil on the stovetop. Add the uncooked ramen noodles to the boiling water and cook for 1-2 minutes. Drain immediately (the noodles won't be fully cooked yet - they will cook further once added to the broth later!)
  • Bring another small/medium pot to medium heat on the stovetop. Add just a bit of water to prevent sticking. Add the garlic and sauté until fragrant (usually 1-2 minutes). Add more water as needed to prevent sticking.
  • Add broth, curry paste, curry powder, coconut milk, and Tamari to the garlic. Bring to a simmer.
  • Add the partially cooked noodles to the pot. Let the mixture simmer until the noodles are fully cooked (about 3-5 minutes). If there is too much liquid after the noodles are fully cooked, you can drain off some of the sauce - though the noodles typically absorb most of the liquid, so this step usually is not necessary.

Grilled Avocado

  • Preheat grill to medium/high heat. (I love my Indoor Electric Grill for this).
  • Using a pastry brush, brush lime juice onto the fleshy side of the avocado halves. Sprinkle with smoked paprika & garlic salt.
  • Place avocados on the grill, flesh-side down, and cook until grill marks appear (about 6-8 minutes, but may vary depending on your grill's heat)

Assemble the Vegan Lettuce Wraps

  • For each wrap: start with a large leaf of butter lettuce. Add a small pile of the Coconut Curry Noodles, a large spoonful of the Asian Cucumber Salad, a few slices of the Grilled Avocado, a bit of carrot, and a few sprigs of cilantro. Drizzle with the Creamy Peanut Sauce and enjoy!

Notes

*Natural peanut butter: ideally you want to use peanut butter with no added sugar so things don't get too sweet - look for a brand that lists "dry roasted peanuts" as the only ingredient! (If you do have to use sweetened peanut butter, you may want to leave out the maple syrup to tone down the sweetness).
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