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Smoked salmon, grapefruit and avocado lettuce cups recipe

Smoked salmon, grapefruit and avocado lettuce cups recipe

3 ratings

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


  • 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    5g 25%
  • Sugars

    8g 9%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 18.7g Protein 24.5g Fibre 5g


  1. 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.
  2. Divide the salmon, grapefruit, avocado and cannellini beans between the lettuce cups.
  3. 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

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