Sea Bean and Basil Salad Wraps

Sea Bean and Basil Salad Wraps

This meal comes together in a snap. It’s one of the recipes I make on the fly with what’s on hand, as a way to enjoy a protein rich, light lunch that’s low on sodium but big on flavor.

Sea Bean and Basil Salad Wraps
 
Author:
Yields: 2
Ingredients
  • Yield: 2 servings
  • Ingredients:
  • 8 large leaves red or green leaf lettuce (1 small or ½ large head)
  • 2 Tbsp. coconut oil
  • 6 duck or chicken eggs
  • ¾ cup sea beans
  • 1 large handful basil leaves, torn coarsely
  • ¼ cup sauerkraut or probiotic fermented veggies
  • pepper, to taste
Instructions
  1. Heat the coconut oil in a medium skillet over high heat. Crack in the eggs one at a time, and stir in the pan to scramble, about 2-3 minutes until white and fluffy.
  2. Toss in the sea beans, basil leaves and black pepper and stir to combine.
  3. Serve with lettuce leaves and sauerkraut: fill clean, whole lettuce leaves with a generous scoop of the sea bean mixture and a tad of the sauerkraut or fermented veggies. Fold the lettuce into a bundle. Enjoy in a messy, beautiful way.
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