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Butter Lettuce Wraps  with Egg-less Salad and Lemon Butter Asparagus
2 Serving Dinner

Butter Lettuce Wraps

with Egg-less Salad and Lemon Butter Asparagus

Tags: High-Protein Nut-Free
Cook Time
2 Servings  |  20 min 2 Servings  |  20 min 2 Servings  |  20 min

Nutrition (per serving)

CALORIES
630
FAT
37g
CARBOHYDRATES
57g
PROTEIN
26g

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INGREDIENTS

Allergens: soy, wheat
Tools: Microplane or zester, Large pot
Cook Time
2 Servings  |  20 min 2 Servings  |  20 min 2 Servings  |  20 min

Nutrition (per serving)

CALORIES
630
FAT
37g
CARBOHYDRATES
57g
PROTEIN
26g

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INSTRUCTIONS

1
Prepare the vegetables

Place a large pot of salted water on to boil for the asparagus. Peel and mince the shallot. Dice the celery. Mince the capers. Chop the dill fronds, which are the wispy green leaves on the thick stems. Trim the bottom inch from the asparagus and discard. Zest the lemon.

2
Make the egg-less salad

Drain the tofu and crumble it into a large bowl. Add as much of the minced shallot as you’d like, diced celery, minced capers, chopped dill fronds, Vegenaise, turmeric, ¼ tsp salt, and ⅛ tsp pepper. Stir to combine.

3
Cook the asparagus

Once the water is boiling, add the asparagus and cook until crisp-tender, about 1 to 2 minutes. Drain and return the asparagus to the pot, off of the heat. Add the lemon zest, butter, and a pinch of salt and pepper. Toss the lemon butter asparagus well to coat.

4
Toast the lavash

Set the oven to broil on high. Place the lavash in the oven directly on the rack to toast, about 1 to 2 minutes.

5
Taste and season

Taste the egg-less salad and adjust seasoning with salt if necessary. Cut the lemon into wedges. Separate the butter lettuce leaves.

6
Serve

Serve the egg-less salad with the butter lettuce leaves, toasted lavash, and lemon butter asparagus on the side.

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