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.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 12 lettuce cups |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 56 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 98 mg |