20. California Radicchio Bowls

8 leaves Radicchio leaves, rinsed, towel dried
4 carrot, shredded
1 cucumber, cut into matchsticks
3 pieces dried seaweed, broken into tiny pieces
1 avocado, cubed
1 c alfalfa sprouts
1 c cilantro, chopped
1/4 c white sesame seeds
1/4 c Wasabi Sauce

Gently toss the carrot, seaweed and cucumber together. Spoon the filling onto a Radicchio leaf. Repeat with remaining leaves. Top with Wasabi sauce and a pinch of sesame seeds.