This recipe is the second in my low sodium series for Channel 6 San Diego tomorrow morning! Check out the first recipe in the series here: Strawberry Ricotta Salad.
I knew I wanted to create something other than just salads for the segment so I decided that lettuce wraps would be a perfect alternative to traditional wraps or sandwiches because lettuce contains virtually no sodium!
This entire dish contains only 60 mg of sodium, which is about 7 mg per lettuce cup! That’s a whole lot of delicious without a whole lot of sodium!
- 1 mango (diced)
- 1 avocado (diced)
- 1/2 red onion (diced)
- 1/2 lb fresh sushi-grade ahi tuna (diced)
- 1 lime (juiced)
- 1 tbsp olive oil
- 1 tbsp fresh cilantro
- 1/4 tsp black pepper
- 1 head butter lettuce
Begin by combining the mango, avocado, red onion and ahi in a small bowl. Next squeeze the lime juice over the mixture, then drizzle with the olive oil. Sprinkle the cilantro and black pepper on top.
Stir together, then spoon the mixture into leaves of butter lettuce.
♣ Vegetarian Option: Omit the ahi to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: This recipe is paleo.