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Paleo Diet Recipe: Black Olive Tapenade Lettuce Rolls

Get ready to roll with fresh ingredients combined for a simple — and Paleo powerful — treat that looks to live food for its colorful, taste-filled ingredients.

Preparation time: 5 minutes

Yield: 4 servings

1/2 cup extra-virgin olive oil

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

2 cloves garlic

2 tablespoons fresh lemon juice

2 tablespoons fresh mint leaves

24 black olives (not canned)

Sea salt and pepper to taste

4 lettuce leaves, washed and dried

  1. Blend the olive oil, parsley, basil, garlic, lemon juice, and mint in a blender until smooth.

  2. Add the olives and blend until only little bits of olive are visible. Add salt and pepper to taste.

  3. Spread the olive tapenade on top of the lettuce leaves, roll up, and enjoy.

First cold-pressed olive oil is best here.

Vary It! Substitute collard green leaves for the lettuce leaves. Blanch the leaves first by submerging them in boiling water for 3 minutes and then transferring them immediately to a bowl of ice water.

Vary It! To add a protein source, lay a slice of Paleo-approved turkey deli meat on the lettuce leaves before you add the tapenade and roll.

Per serving: Calories 564 (From Fat 290); Fat 32g (Saturated 6g); Cholesterol 199mg; Sodium 636mg; Carbohydrate 26g (Dietary Fiber 9g); Protein 44g.

Recipe courtesy Alissa Cohen, chef and author of Living on Live Food

This recipe has been vetted by the team at Whole9 and is considered acceptable for a 30-Day Reset Paleo cleanse.

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