Here's a heathy, veggie and California Avocado
lettuce cup recipe, perfect for summer!
Not exact matches
paired with a big salad that had local
lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette
recipe we always make at Alchemy (1/2
cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
This
recipe can easily be made lighter / healthier by using Greek yogurt and by serving the chicken salad in
lettuce cups or over mixed greens.
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (
recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like
lettuce, sour cream, avocado and / or quacamole for serving
Mango chia pudding, gooey cinnamon roll oats, green smoothies galore, cleansing salads, immune - boosting soups,
lettuce wraps, plenty of quinoa
recipes, mini slider burgers, chocolate banana bars, kiwi chocolate
cups and more.
sprout + crunch radicchio
cups w / honey chive vinaigrette and avocado
recipe serves: makes 8 - 12
cups notes: If you don't love the bitter quality of radicchio, you could sub a head of boston / butter
lettuce in.
Filed Under: Alyssa,
Recipes Tagged With: Alyssa, appetizer,
lettuce cup,
lettuce wrap,
Recipe, summer
1 ripe avocado, cut in half, pit removed 1
cup chicken salad,
recipe below Chopped chives or chopped cooked bacon for garnish
Lettuce, optional
Weight Watchers Freestyle SmartPoints: 6 per (3/4
cup +
lettuce) serving (SP calculated using the
recipe builder on weightwatchers.com)
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6
cups baby
lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4
cup basic salad dressing (see
recipe below)
Just make it without the
lettuce and then you can either weigh the whole
recipe or count it out in
cups.
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1 tablespoon tarragon mayonnaise (
recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4
cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf
lettuce for assembling
This protein - packed, uber - simple
recipe is ideal for taking to work for a lunch on a bed of greens, in a butter
lettuce cup, or just eaten with crackers.
My favorite way to eat this chicken salad
recipe is on a croissant, but you can also stuff it in a tortilla or pita bread, place it in a
lettuce cup or spread it on top of crackers for a yummy snack.
1/2
cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed baby
lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see
recipe here) 2 fried eggs 2 tsp hemp seeds
ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6
cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2
cups cheddar cheese (freshly grated) 2
cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1
recipe Taco Meat (
recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg
lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
8 gluten - free or whole grain tortilla bread 16
lettuce leaves (cosmopolitan or romaine) Herby hummus (see
recipe below) Green lentil salad (see
recipe below) 1 large handful sunflower seeds, lightly toasted in a dry frying pan 1
cup / 150 g strawberries, sliced
ground beef 1/2 tsp fish sauce (don't omit this, seriously) salt and pepper to taste 1/4
cup mayonnaise 1/2 -1 tsp wasabi powder (to taste) 4 hamburger buns
lettuce, washed (I like red butter
lettuce — squashes nicely) tomato, sliced avocado, sliced (how to slice an avocado) spicy tuna (
recipe below) pickled ginger (gari) nori strips, use nori or the roasted seaweed snacks Sriracha sauce
1
cup celery, cut in thick matchsticks 1-1/2
cups peeled (if desired) firm, tart, sweet apples such as Fuji or Gala, cut in thick matchsticks 3/4
cup walnut halves or large pieces, lightly toasted and slivered 1/2
cup seedless grapes, halved 1/2
cup aged Gouda cheese cut in thick matchsticks Walnut oil dressing (
recipe follows) Fresh lemon juice Sea salt and freshly ground pepper
Lettuce or radicchio
cups
・ ・ ・ BLT Salad by @whole30recipes 4 - 6
cups of romaine or butter
lettuce 1/4 -1 / 2
cup cherry tomatoes, halved 1/8
cup red onion, finely diced 2 TBSP (to taste) of ranch dressing (
recipe in a previous post) 2 - 3 slices of bacon, cooked and chopped Fresh dill minced (~ 1/2 TBSP) Place ingredients in a dish (I like deep bowls) in the order listed.
The traditional
recipe includes rice noodles in these little
lettuce cups, but I decided to keep things simple... and low carb for those of you who are interested in that sort of thing.
INGREDIENTS For the pickled red onions: 1
cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef
lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3
cup pickled red onions (half of the above
recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4
cup fresh parsley leaves, chopped 1/4
cup fresh mint leaves, roughly chopped 8 - 10 medium bibb
lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
4
cups shredded
lettuce or other greens 2
cups cooked barley, quinoa, brown rice or other grain (cooked in vegetable broth) 1 batch of cucumber salad (
recipe below) 1
cup chipotle hummus (
recipe below) 1
cup crumbled feta (optional) 2 ripe avocados 1 lime, sliced into quarters for serving
My mother would make a
recipe like this but you don't mash the avocado... you cube it: 1 avocado cubed, 2 hard - boiled eggs cubed, 1/2
cup chopped
lettuce, 1 stick of celery, a little cilantro (you decide how much), 1 lemon juiced, teaspoon of lemon zest, salt, pepper.
1 boneless duck breast, skin removed 1/2 teaspoon dried rosemary, chopped 50g pumpkin, cubed 1/2
cup vegetable medley (this
recipe uses julienned carrot, diced apple and
lettuce leaves) 1 tbsp olive oil thyme sprigs (optional)