Recipe for a wrap with salad and avocado mayo (by Yvette van Boven)

For this recipe for wraps with salad and avocado mayo from Yvette van Boven’s new book Van Bovens leftovers, you use the salad from the day before. Lettuce is something many people throw away, but leftover salad is perfect for these wraps, a risotto and even soup.

How to make the wraps with salad and avocado-watercress mayo

• First, make the mayo. Blend the old and/or fresh watercress with the egg yolk, lemon juice and mustard until smooth in a food processor or blender. Blend in the avocado and, if necessary, a drop of water until it reaches the consistency of mayonnaise. Season to taste with salt and pepper.
• Heat a dry frying pan and cook the tortillas one at a time for a few minutes until done. Fill them with the leftover salad, supplemented with fresh watercress or other lettuce, and a generous dollop of avocado mayo. Roll up and serve immediately.

Title: Van Bovens leftovers
Author: Yvette van Boven
Price: €29,99
Publisher: Nijgh & van Ditmar

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