Paleo Waldorf Salad Lettuce Wraps

Ingredients:

  • 1 cup thin bite-size strips apple

  • 1 cup chopped celery

  • ¾ cup chopped cauliflower florets

  • ½ cup seedless red grapes, halved or quartered

  • ½ cup chopped walnuts, toasted

  • ½ cup Paleo Mayonnaise

  • 1 tablespoon cider vinegar

  • 1 tablespoon honey

  • ¾ teaspoon sea salt

  • ½ teaspoon celery seeds

  • ¼ teaspoon black pepper

  • 8 bibb lettuce leaves

Paleo Mayonnaise:

  • 1 pasteurized egg

  • 1 tablespoon lemon juice

  • ½ teaspoon sea salt

  • ½ teaspoon dry mustard

  • ⅛ teaspoon cayenne pepper or 1/4 tsp. white pepper

  • 1 cup avocado or walnut oil, or extra-light tasting olive oil

Instructions:

  • In a large bowl combine the first five ingredients (through walnuts). For dressing, in a small bowl stir together Paleo Mayonnaise, vinegar, honey, salt, celery seeds, and pepper.

  • Pour dressing over apple mixture; toss gently to coat. Apple filling can be made up to 1 hour in advance. To serve, spoon apple filling onto lettuce leaves and roll up.

  • Paleo Mayonnaise: In a wide-mouth pint jar or 2-cup liquid measuring cup combine the first five ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture.

  • Using an immersion blender, hold blender against the bottom of the jar and blend 20 to 30 seconds. When the mixture is nearly combined and thickened, move the blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together first five ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.)

  • Cover jar or transfer the mayonnaise to an airtight container. Store in the refrigerator 3 to 5 days.