Smoked salmon, grapefruit and avocado lettuce cups recipe
For a no-cook evening meal that's ready in 15 minutes, why not try constructing these gluten-free lettuce cups? Healthy and fresh, they're ideal for impromptu suppers and you can even use whatever beans you have in the cupboard.
See method- Serves 2
- 15 mins to prepare
- 381 calories / serving
- Gluten-free
Ingredients
- 1 little gem lettuce
- 150g (5 1/4oz) smoked salmon slices
- 1 pink or red grapefruit, peeled, segmented and cut into chunks
- 1 avocado, stoned and diced
- 200g cannellini beans, drained and rinsed
- 40g (1 1/2oz) low-fat crème fraîche
- 1/2 tbsp lemon juice
- ½ tbsp olive oil
- 1/2 tbsp roughly chopped dill
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Shop ingredientsEach serving contains
- Energy
- 1590kJ 381.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 2.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 18.7gProtein 24.5gFibre 5.0g
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- Separate the lettuce leaves and put them on a serving board. As they get smaller, you can slightly overlap two leaves to make a bigger cup.
- Divide the salmon, grapefruit, avocado and cannellini beans between the lettuce cups.
- Whisk together the crème fraîche, lemon juice and olive oil. Spoon the dressing into the lettuce cups, then scatter over the dill and finish with a generous twist of black pepper.
- Tip: Blitz leftover smoked salmon and crème fraîche with soft cheese and lemon juice to make a creamy pâté.
- See more Gluten-free recipes
