Orange-Avocado Romaine Lettuce Boats with Spicy Sunflower Sauce (Vegan and Gluten-Free)

I would eat this every day just for its vibrant colors. Eating a plate filled with the colors of a rainbow — red, dark green, yellow, blue, purple, white and orange — not only looks great but mixing things up also gives your plate a broad range of nutrients.

Green foods are potent detoxifiers, free-radical fighters, and immune boosters. Blue/purple foods improve nutrients absorption and are powerful antioxidants. Orange foods prevent cancer and promote collagen growth...

Also, kids are more attracted to colorful food, so it will help them eat their vegs and fruits too.

Ingredients

For the salad

1.5 cup red cabbage, shredded
1 avocado, diced
1/4 cup spring onion (scallion), chopped
1 cup carrot, grated
1 small head Romaine lettuce
1 orange peeled, segmented and halved
1/2 cup fresh parsley, chopped
1/2 lime or lemon, juice only (use less if using lemon, ½ lime = 1 tbsp)

For the sauce

1/2 cup hulled sunflower seeds
1 tbsp extra-virgin olive oil
1/4 cup water
1 clove garlic
1/2 tablespoon apple cider vinegar
1/2 lime or lemon, juice only (use less if using lemon, ½ lime = 1 tbsp)
sea salt to taste
black pepper to taste
chili paste or harissa (for the spicy version) to taste

Directions

1. To make the sunflower sauce, puree the sunflower seeds, water, garlic, vinegar, olive oil lemon juice, salt, pepper, and chili paste in a blender or food processor. Taste and adjust seasonings to your own liking. Set aside in the fridge.
2. In a bowl, mix the shredded red cabbage, orange segments, spring onions (scallions), avocado, carrot, lime juice, parsley, and black pepper.
3. to make the boats, add romaine lettuce leaves to a plate and top with orange-red cabbage mix and sunflower sauce.
4. Optional: sprinkle extra sunflower seeds on top.

Enjoy ;-)

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