My boyfriend’s exact words after giving him one of these was “Why are you trying to disguise the fact this is actually just a salad?”, followed by: “These are actually pretty good!” Hahaha! That definitely made me laugh. I like to get a bit creative with my food options, especially when it comes to incorporating vegetables. I ate vegetables growing up, but I feel like I never truly appreciated them until I got older and started crafting more recipes with them. Also, appreciating raw vegetables is totally a whole new level for me. I was the kid that dreaded carrot/ celery stick with peanut butter snack day in elementary school. Now I would LOVE someone to walk around my office and hand out cups with peanut butter and veggies haha! The inspiration for these veggie “tacos” came from both my love of tacos and also the immediate need to use up some great veggies I had in my fridge! The idea of a salad bored me, and then I thought “Wouldn’t it be fun to make these into handheld tacos?” and bam! The sauce and hummus tie all the veggies super nicely together, and a few dashes of chili flakes and black pepper add the perfect touch of extra flavor! This dish is ideal for a light meal or tasty snack and a sneaky  way to get some extra vegetables into your diet – hope you enjoy! 🙂

Makes 1 Serving (Can easily be multiplied)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Knife

Peeler

Dry Measuring Cups

Measuring Spoons

Ingredients:

*Note: You really don’t have to “portion” these things out – feel free to get creative with it! 🙂

3 Lettuce Leaves

3 Tablespoons Hummus

1/2 Cup Raw Slaw of Choice (I brought a broccoli and carrot mix from the store)

1/2 Cup Cucumbers (Cubed)

1/3 Cup Sweet Peppers (Diced)

1/4 Cup Carrots (Thin Peels)

Optional for Sauce/Topping: Sauce – 1 Tablespoon Greek Yogurt Mixed with 1 Tablespoon Chipotle Fabanaise from Sir Kensington’s, Black Pepper and Chili Flakes

Featured Artists/Products:

Square Platter by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)

Breakfast Board by Dennis Melnyk

Instructions:

1. If using, mix 1 tablespoon Greek yogurt with 1 tablespoon Chipotle Fabanaise from Sir Kensington’s. Set aside.
2. Spread lettuce leaves out, and divide broccoli slaw, hummus, cucumbers, sweet peppers and carrots among leaves.
3. Drizzle with sauce (or dressing of choice) and sprinkle with black pepper and chili flakes.
4. Enjoy! 🙂