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Marinaded Romaine Lettuce : Dehydrator

Can lettuce be dehydrated? Yes, with this lovely Tahini Almond Marinade! The results will be delicate, delicious and “munchable”. The marinade recipe here can make use of almond pulp left from making almond milk if desired.Marinaded Romaine Lettuce : Dehydrator

Serves 4-6.


  • 1 large head romaine lettuce

Tahini Almond Marinade

  • 2 Tbsp finely ground almond meal or almond pulp
  • 2 Tbsp sour cream
  • 1 Tbsp tahini
  • 1 Tbsp seasoned rice vinegar
  • 1/4 c salad oil
  • 1/4 c water
  • 1 tsp dry parsley flakes
  • 1/2 tsp dry basil flakes
  • 1/2 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Wash and thoroughly drain and dry the romaine, leaving in full leaves.
  2. Combine all marinade ingredients in a blender and blend until smooth. (The ingredients also may be whisked together in a medium bowl.)
  3. Using a pastry brush, coat the top of each leaf with a generous amount of the marinade and place side by side on dehydrator racks. Dehydrate at 140 degrees F for about 12-14 hours, or until the desired crispness has been attained.

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