Last Updated on August 31, 2024 by Simon Fan
Lettuce wraps are a fun, elegant way to present and serve a dish, whether it’s a hot stir-fry or cold salad.
On this blog, I’ve introduced five-spice squab in lettuce leaves, vegetarian lettuce wraps, and Dongbei-style rice wraps. In my cookbook about the food of Shanghai, you’ll find a delectable Shanghai-style Sichuanese dish, diced chicken in lettuce leaves (小煎鸡米)。
This dish here, a tasty salad wrapped in lettuce leaves, is something I enjoy making all year round, especially in the summer. The avocados, tomatoes, and green soybeans create an enchanting mixture that only needs to be seasoned simply, with salt and pepper, to highlight each ingredient’s natural flavor.
Enjoy these refreshing wraps before the summer is over!
Avocado, tomato, and green soybean salad in lettuce leaves
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Ingredients
6 oz (170 g) shelled green soybeans (edamame), fresh or thawed frozen
2 medium ripe avocados (they should yield slightly to gentle pressure without feeling mushy)
2 medium ripe tomatoes, about 9 oz (255 g)
Salt and pepper
2 tablespoons vegetable oil
6 to 8 small lettuce leaves
Directions
1. If using fresh soybeans, blanch them in boiling water until crisp-tender, about 2 minutes. Drain well in a colander. If using thawed frozen beans, refresh them in boiling water for 1 minute, then drain well.
2. Cut each avocado in half, remove the pit, and then cut the flesh into approximately ½-inch (1.3 cm) cubes. Cut the tomatoes into approximately ½-inch (1.3 cm) cubes.
3. In a large bowl, gently combine the soybeans, avocados, and tomatoes. Season to taste with salt and pepper, then mix in the oil.
4. Serve the salad with the lettuce leaves as wrappers.
