Recipe: Curry Egg Salad Lettuce Wraps

Makes 8 wraps Prep time: 10 minutes Cook time: 10 minutes

• 8 Romaine lettuce leaves
• 8 stalks asparagus, trimmed
• 1 tbsp. extra virgin olive oil
• Pinch sea salt
• 8 hardboiled eggs
• 1 stalk celery, minced
• 2 scallions, chopped
• 1⁄4 c. mayonnaise
• 1 1⁄2 tsp. curry powder
• 1 tsp. stone ground mustard
• Squeeze of lemon juice
• 1⁄4 tsp. sea salt

Preheat oven to 375 degrees. Rinse and pat dry Romaine leaves. Set aside. Rinse and pat dry asparagus. Toss with olive oil and salt. Place asparagus in a baking pan and bake for 8-10 minutes until tender. Set aside to cool.

Chop hardboiled eggs into small cubes and place in a medium bowl. Add remaining ingredients and stir to combine. Spread egg salad on Romaine leaves. Cut each asparagus stalk in half. If they are especially large cut them lengthwise as well. Add the equivalent of one stalk of roasted asparagus to each wrap and roll up.

Nutritional Analysis: Per Serving: calories 135, carbohydrates 2.7g, fiber 1.2g, protein 6.6g, fat 11.2g, cholesterol 189mg, sodium 203 mg, calcium 44 mg