Ready-Set-Serve Lettuce Jammers with Chicken-Avocado Salad

Healthy and easy to eat, these hand-held, gluten-free wraps are packed with produce and protein.
RSS_Lettuce_Jammers_w-Chicken_Salad

Ingredients:

8 individual Ready-Set-Serve Lettuce Jammers
2 cups rotisserie chicken, chopped
1 cup Markon First Crop Hot-House Cucumbers, sliced
1 cup Ready-Set-Serve Color Shred Organic Carrots
4 Ready-Set-Serve Avocado Halves, cubed
1/2 cup Markon First Crop Red Onion, sliced

Instructions:

Fill each Ready-Set-Serve Lettuce Jammer with equal portions of chicken, cucumbers, carrots, avocado cubes, and red onion slices. Serve with house-made dipping sauce.
2 lettuce wraps per serving.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.