Lettuce Rolls With Jicama and Avocado Dressing

• 1 iceberg lettuce (or use butter lettuce)
• 1 avocado, sliced
• 2 large tomatoes
• 1 large jicama
• 1 large bell pepper
• 1 medium carrot
• 1 large zucchini (fresh, to avoid bitterness)
• 1 medium cucumber
• 12 cup celery
• 1 tablespoon alfalfa sprout (optional)
• 1 large avocado
• 1 garlic clove
• 14 cup olive oil
• 2 basil leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon salt (or to taste)

1. FILLING: washed and pat dried lettuce leaves.
2. Wash and peel all vegetables and chop them finely by hand.
3. Place an avocado slice in the center of each lettuce leaf and add the chopped vegetables (and alfalfa sprouts) on top.
4. Roll them up and serve with the avocado dressing on top.
5. DRESSSING: In a blender, blend avocado, garlic clove and olive oil until smooth.
6. Add basil leaves, lemon juice and salt and blend all the ingredients until creamy.
7. NOTE: add a little more of olive oil if necessary, (to blend the ingredients well).
8. Serve avocado dressing on top of the rolls and may also be used as a dip.
9. Makes 3/4 cup approximately.

butter, avocado, tomatoes, jicama, bell pepper, carrot, zucchini, cucumber, celery, alfalfa, avocado, garlic, olive oil, basil, lemon juice, salt

Taken from www.food.com/recipe/lettuce-rolls-with-jicama-and-avocado-dressing-413956 (may not work)