Banana salad boats

Ingre­di­ents:

• 6 lar­ge lea­ves of let­tuce, red leaf or romaine lettuce
• 3 bana­nas, hal­ved lengthways
• 30g Rai­sins (optio­nal)
• 1/2 tsp Cayenne pep­per or Cin­na­mon (optio­nal)

Date sau­ce:

• 100 g Dates, gut­ted
• 5 tbsp water
• 2 tsp lemon juice

Pre­pa­ra­ti­on:

For the bana­na salad boats, wash the let­tuce lea­ves and arran­ge them on a pla­te. Place a bana­na half on each let­tuce leaf. Sprink­le with rai­sins, cin­na­mon or cayenne pep­per if desired. 

For the date sau­ce, place all the ingre­di­ents in a high-speed blen­der, per­haps doubling the amount if the blender’s rota­ting blades do not ful­ly cap­tu­re the mix­tu­re. The cream can be stored in the ref­ri­ge­ra­tor for 1–2 days. Spread a few dollops of cream on each banana. 

Bon appe­tit!

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