Edamame and Walnut Lettuce Wraps

This recipe will make 4 servings.

The Salsa:

1 small English cucumber, cut into 1/2 inch cubes
1 small avocado, halved, pitted, removed from the husk, and cut into 1/2-inch cubes
1 tablespoon of chopped fresh mint
1 scallion, chopped
The juice of 1/2 a lime


The Filling:

1 cup of cooked, shelled, and cooled edamame
1 cup of walnut pieces
1 teaspoon of ground cumin
1 teaspoon of chili powder
1/2 cup of your favorite homemade or purchased tomato salsa
The juice of 1 lime
Salt and fresh ground black pepper to taste


To Serve:

8 large butter lettuce leaves
1/2 cup of plain Greek yogurt
Sliced red radishes
Lime wedges

To prepare the  cucumber-avocado salsa, place all the ingredients in a bowl toss gently.

To prepare the filling, place the edamame, the walnut pieces, the cumin, and the chili powder in a food processor. Pulse until finely chopped but still a little chunky. Add the tomato salsa and pulse 5 or 6 times. If the mixture is too dry, add water 1 teaspoon at a time until the consistency is to your liking.

To assemble, place two lettuce leaves on each serving plate. Add about 1/4 cup of the edamame mixture to the center of each leaf. Top with 1 tablespoon of the cucumber-avocado salsa.

Serve with the yogurt, radish slices, and lime wedges on the side.