Avocado Lettuce Wraps

A real taste of summer, this fresh and light salad wrap is great as a side dish for your grilled meats or as the main course when topped off with grilled shrimp or chicken.


Ingredients
1 (14-ounce) can quartered artichoke hearts in water, drained

1 (14-ounce) can hearts of palm, cut into medium chunks, drained
1 cucumber, peeled, seeded and diced
1 bunch scallions, sliced thinly
1 package grape or cherry tomatoes, halved
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
Juice of one Lime
3 tbsp of Extra Virgin Olive Oil
Freshly ground black pepper
Salt to taste (if you can have it, otherwise skip it)
1/2 tsp celery seed
1 head butter lettuce, leaves whole, rinsed and dried
**optional, 1 small pepper, diced (pepper of your choice, depending on the heat you want)

Directions:


In a bowl, combine the veggies and cilantro. In a separate bowl wisk together lime juice, pepper and celery seed, drizzle in olive oil. If you can have the salt, this is when you would add it. Taste and adjust the flavor as necessary. Drizzle dressing over salad and carefully mix, try to keep the avocado intact.

To serve, spoon the salad into the lettuce cups.

**This dish can be made into a main course by topping lettuce cups with grilled shrimp or chicken (dice the chicken into small chunks)