I had some fresh dill in the refrigerator along with some avocado, which inspired this simple lunch idea. This recipe is paleo, primal and low-carb.

For the Filling:
Bibb/Butter Lettuce
Turkey or Chicken Breast
Red Pepper Slices
Carrot Slices
Red Onion
For the Dressing:
1/2 Large Avocado
1 1/3 Tbl. Lime Juice
1 Tbl. Apple Cider Vinegar
1 tsp. Ume Plum Vinegar (optional, but I liked the addition)
3-4 Tbl fresh dill
Enough water to blend smoothly (about 1/4 cup)
Salt and black pepper to taste
Roll it up in the lettuce and enjoy! I think the dressing could go well with many other dishes, too.

March 1st, 2011
Kendra Lay
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