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Smoked salmon, grapefruit and avocado lettuce cups recipe

1 rating

The last thing you want to do on a balmy summer evening is cook, so why not try constructing these gluten-free lettuce cups instead? Healthy, fresh and ready in 15 minutes, 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

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

Each serving contains

Energy
1590kj
381kcal 19%
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

Method

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