I swear, the weather here in Southern California will not make up its mind lately! It’s blazing hot one week then sweater weather the next – it’s getting a little ridiculous trying to keep up around here.
A few weeks ago the weather was so hot that turning on the stove for meals wasn’t an option. Living so close to the beach means we don’t have air conditioning which normally isn’t a problem, but a few weeks out of the year it is straight up miserably hot around here and no-cook meals like these Strawberry Jicama Lettuce Wraps reign supreme.
Seeing as though it is full on strawberry season here in So Cal I have been stocking my fridge with loads and loads of fresh berries! I have made soup, milk, donuts, soda and just about everything else you could possibly make with strawberries in the past few weeks. So, when it was too hot to cook and all I had on hand that didn’t require firing up the stove top was strawberries and jicama I decided to get creative and make a fruit salsa filled lettuce wrap.
I honestly had no idea how it would go over with my family, but obviously since I am now sharing it here with you it was a big hit! We ate the strawberry jicama filling with lettuce leaves, tortilla chips, over yogurt and with a regular old spoon – it’s simply delicious!
Beat the heat this summer with this fun, fruity twist on the traditional lettuce wrap!
- 2 heads baby romaine lettuce, washed and separated into individual leaves
- 3 cups strawberries, hulled and quartered lengthwise.
- 1 cup small-diced jicama
- 1/2 cup chopped fresh mint leaves
- 4 teaspoons cane sugar syrup
- pinch of Kosher salt
- 1 teaspoon fresh lime juice
- Toss the strawberries, jicama, mint, cane sugar syrup, salt, and lime juice together in a large bowl. Refrigerate for 10 minutes for the flavors to develop then serve with the lettuce leaves.