I is for Iceberg Lettuce
Iceberg lettuce gets it name from the piles of ice it was packed in to travel across the country before refrigerated train cars came about. It is also known as crisphead lettuce, and is the only type of lettuce that grows with leaves tightly packed in the “head” we refer to when buying it whole.
Iceberg lettuce is the lightest in color of the lettuces, so it doesn’t have a high level of nutrients. It does contain Vitamin A and Vitamin K, which are good for your bones, and a lot of water! Iceberg lettuce is 90% water, so it’s a great way to reach your daily hydration levels, and it adds a refreshing crunch to salads and a boost of fresh veggie to sandwiches.
You can buy iceberg lettuce in whole head, ready to eat bagged, and shredded. Buying it by the head is the most affordable option. It’s grown year round, so it’s a staple in the produce section of your local grocery store.
Iceberg lettuce is an easy choice for salads and sandwiches, just make sure you choose bright crisp lettuce and wash the outer leaves. For a fun take on tacos, try using a whole lettuce leaf as the “shell” or use whole leaves as a wrapper for tuna or chicken salad.
Little ones can help tear lettuce for a salad or help to assemble these fun and easy lettuce cups!
- 4-6 romaine lettuce leaves
- 1 medium avocado
- ½ lemon or lime (for juice)
- 1 cup cooked chicken, shredded or cubed
- 1 roma tomato (or handful of grape tomatoes)
- 2 tablespoons chopped onion (red, green, white…whatever you like!)
- ¼ bell pepper, diced
- Salt, pepper and garlic powder to taste.
- Cut avocado in half, remove pit and scoop flesh into a small mixing bowl.
- Using a fork, mash the avocado until nearly smooth.
- Squeeze lemon or lime juice into bowl and mix to combine.
- Sprinkle salt, pepper and garlic powder (to taste) into avocado and mix completely.
- Stir in chicken, tomatoes, onion and bell pepper until everything is evenly coated.
- Scoop mixture into clean, dry romaine leaves and enjoy!