Yuba lettuce cups with avocado, snap peas, and goji berries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Yuba lettuce cups with avocado, snap peas, and goji berries

Yuba lettuce cups with avocado, snap peas, and goji berries

Gluten-Free Friendly, Dairy-Free, Vegan, Diabetes-Friendly, <600 Calories

2 Servings, 510 Calories/Serving

15 Minutes

Step away from the stove! Protein-powered with our favorite yuba noodles, these no-fuss lettuce cups don’t require any cooking and come together in about 15 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 tablespoons goji berries
  • Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 3 ounces organic sugar snap or snow peas
  • 3 ounces organic sweet mini peppers
  • 1 head organic baby iceberg or other lettuce
  • 1 organic avocado
  • ¼ pound Hodo organic spicy yuba noodles
  • 2 ounces organic shredded carrots
Ingredient IQ
Made from the skin that forms on the surface of soy milk when it’s heated to make tofu blocks, silky, slippery yuba noodles are a good source of protein and other nutrients. Ours from Hodo come in a chile-spiked, gluten-free teriyaki sauce.

Nutrition per serving

Calories 510, Total Fat 32g (41% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 310mg (13% DV), Total Carb. 41g (15% DV), Fiber 16g (57% DV), Total Sugars 13g (Incl. 1g Added Sugars, 2% DV), Protein 17g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the goji berries; finish the vinaigrette

In a small bowl, cover the goji berries with hot tap water and soak until softened, 5 to 10 minutes, then drain.
In another small bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.

2

Prep the vegetables; assemble the yuba salad

  • Thinly slice the snap peas on the diagonal.
  • Remove the stems and seeds from the sweet mini peppers; thinly slice the peppers lengthwise.
  • Trim the root end from the lettuce; remove 4 to 6 [8 to 12] leaves for the cups and save the remaining lettuce for another use.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Set aside for garnish.
In a large bowl, toss together the yuba noodles, snap peas, peppers, carrots, and goji berries with as much lemon vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.

Serve

Transfer the lettuce cups to individual plates and top with the yuba noodle salad and avocado. Serve any remaining vinaigrette on the side.
Kids Can!
  • Stir the lemon vinaigrette.
  • Separate the lettuce leaves.
  • Scoop out the avocado.
  • Top the lettuce cups with the avocado.
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