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Avocado Ritz Lettuce Cups

Avocado Ritz Lettuce Cups 
  • 12 People
  • 40 min.
  • easy 
This light, bright vegetarian version of a retro seafood recipe makes a perfect light lunch or summer dinner. Fill baby gem lettuce ‘cups’ with crunchy veggies, then drizzle with a delicious dressing flavoured with smoky paprika, lemon juice and a touch of cayenne pepper. 
Ingredients
  • 2 - 3 baby gem lettuce
  • 2 avocados
  • 1 lemon, juiced
  • 6 baby cucumber, sliced into ribbons
  • 12 mange tout, sliced into 3 lengthways
  • 20 g mung bean sprouts
  • 4 pink radishes, thinly sliced

Dressing

  • 50 ml Knorr 1000 Islands Salad Dressing
  • 5 ml Robertsons Paprika
  • 2.5 ml Robertsons Cayenne Pepper
  • 15 ml lemon juice
  • Robertsons Atlantic Sea Salt, to season
  • 1 ml Robertsons Black Pepper, to taste
Cooking Method

  1. Prep the gem lettuce by slicing off and cleaning 12 of the best leaves.

  2. Slice the avocado into skinny wedges and dress with lemon juice.

  3. Top each lettuce cup with avocado, baby cucumber ribbons, mange tout pieces, mung bean sprouts and radishes.

  4. Serve with the dressing on the side or drizzled over.

Dressing

  1. Whisk the Knorr 1000 Islands, Robertson’s Paprika, Robertson’s Cayenne Pepper and lemon juice. Season with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.

  • Nut Free
  • Dairy Free
  • Gluten Free

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