Best Lobster Salad Lettuce Cups Recipes

VEGGIE SALAD IN LETTUCE CUPS

Veggie Salad in Lettuce Cups image

Radishes, carrots and cucumber give this appealing side dish plenty of crunch, and the balsamic-honey mustard dressing has just the right amount of tartness. Field editor Amy Short of Lesage, West Virginia shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 large cucumber, seeded and finely chopped
2 small carrots, shredded
12 radishes, coarsely chopped
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
3 teaspoons minced fresh thyme
1 teaspoon honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper
8 Boston lettuce leaves

Steps:

In a small bowl, combine the cucumber, carrots and radishes. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, mustard, salt and pepper; shake well. , Pour over vegetables and toss to coat. , For each serving, shape two lettuce leaves into a cup; fill with vegetable mixture. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

RAINBOW SALAD LETTUCE CUPS

Rainbow Salad Lettuce Cups image

The vegetables in these portable salad cups are sturdy, so they won't wilt or waterlog the dressing, diluting the flavor. If you need (or want) to replace any of the vegetables our ingredients list, be sure to choose one that has a similar texture to the ones we included.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 12 lettuce cups

Number Of Ingredients 16

Ingredients

2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon chopped fresh tarragon
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped yellow bell pepper
1/3 cup thinly sliced snow peas
1/3 cup diced cooked beets
1/3 cup julienned radishes
2 stalks asparagus, trimmed and thinly sliced
1/2 large ripe avocado, diced
1/4 cup packed fresh basil, chopped
2 tablespoons chopped fresh chives, plus more for topping
12 leaves Little Gem lettuce
Toasted sesame seeds, for sprinkling

Steps:

Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper.
Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives.
Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives.

CLASSIC LOBSTER SALAD

Classic Lobster Salad image

This lobster salad is a simple combination of lobster, mayonnaise, celery, and a little lemon juice. Serve the salad on lettuce with avocado wedges.

Provided by Diana Rattray

Categories Lunch Dinner Salad

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound cooked lobster meat, diced, from about 3 to 4 whole 1-pound lobsters
1 tablespoon fresh lemon juice
1/2 cup celery, thinly sliced
4 to 6 tablespoons mayonnaise , or more, to moisten
Kosher salt , to taste
Freshly ground black pepper, to taste
Mixed salad greens (or lettuce leaves)
Optional: 1 avocado (peeled, quartered, and brushed with lemon juice), sliced tomatoes, sliced cucumber

Steps:

Gather the ingredients.
Toss the cooked, diced lobster meat with lemon juice and the celery.
Gently stir in mayonnaise and then season with salt and pepper, to taste.
Mound the lobster salad on lettuce leaves with a wedge of avocado, cucumber and tomatoes.
This lobster salad can also be used as the sandwich filling for a lobster roll in a sweet bun or in traditional toasted hot dog buns with lettuce.

Nutrition Facts : Calories 312 kcal, Carbohydrate 6 g, Cholesterol 111 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 490 mg, Sugar 1 g, Fat 18 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g