Creamy Avocado Lettuce Boats

A fresh, healthy, and incredibly easy Mediterranean-inspired lunch or snack featuring rich, creamy avocado salad nestled inside crisp romaine lettuce boats and topped with crunchy roasted chickpeas.

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Prep Time 15

Servings: 2

Calories: 320

Ingredients Method Notes

Ingredients

3 ripe avocados pitted and diced
- 2 tablespoons red onion finely chopped
- 2 tablespoons tomatoes finely diced
- 2 tablespoons fresh parsley chopped
- 1/4 cup crispy roasted chickpeas
- Juice of 1 fresh lime
- 2 tablespoons plain Greek yogurt
- Salt to taste
- Black pepper to taste
- 1 pinch chili flakes optional
- 8-10 crisp Romaine lettuce leaves washed and thoroughly dried

Method

Mash the base:

Place the diced avocados into a medium mixing bowl. Add the Greek yogurt and fresh lime juice. Mash gently with a fork until it is beautifully creamy but still retains plenty of nice, substantial chunks.

Mix the veggies:

Gently stir the finely chopped red onion, diced tomatoes, and fresh parsley into the avocado mixture.

Season:

Sprinkle in the salt, freshly cracked black pepper, and optional chili flakes. Stir very gently to combine all the flavors together without breaking down the avocado chunks further.

Assemble:

Lay your clean, bone-dry Romaine lettuce leaves out on a large serving platter. Spoon the creamy avocado salad evenly into the center channel of each leaf "boat".

Serve:

Garnish the top of each boat with a scattering of crispy roasted chickpeas. Serve immediately while the lettuce is at maximum crispness.

Notes

- To keep this recipe 100% vegan, replace the Greek yogurt with an unsweetened dairy-free yogurt alternative or a splash of extra virgin olive oil.
- Ensure your romaine leaves are completely dry before assembling, otherwise the dressing will slide off and the boat will lose its crunch.