Avocado and White Bean Lettuce Cups
with tomato / mozzarella / basil salad
This white bean and avocado salad makes a great filling for sandwiches, but we love the fresh crunch you get when serving it in lettuce cups. Serve this light main dish with a classic summer side dish of tomato, mozzarella and basil.
Ingredients
- Vinegar, balsamic - 1/3 cup (any inexpensive brand)
- Celery - 2 stalks , diced
- Onions - 1 Tbsp , chopped
- Avocados - 1 , chopped
- Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Lemon juice - 2 tsp
- Lettuce, romaine (sub green leaf or iceberg) - 8 leaves
- Almonds, sliced - 1/4 cup
- Cheese, fresh mozzarella - 4 oz , sliced
- Tomatoes, medium (sub half a cup cherry or grape tomatoes for each medium tomato) - 2 , wedges
- Basil, fresh - 10 leaves
- Oil, olive - 1 Tbsp
Prep
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Make balsamic reduction - (If not already made from Monday’s meal.) Simmer balsamic vinegar in a small saucepan until it reduces by at least half and thickens to the texture of syrup. (Can be done up to 5 days ahead)
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Celery / Onions - Prep as directed and combine. (Can be done up to 3 days ahead)
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Avocados / Beans - Prep as directed.
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Make lettuce cup filling - Combine avocado and beans with celery, onions, olive oil (the portion for the lettuce cups) mustard and lemon juice. Season with some salt and pepper.
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Mozzarella / Tomatoes / Basil / Lettuce - Prep as directed.
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Make
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Combine mozzarella, tomatoes, basil and olive oil (the portion for the salad). Season with some salt and pepper and transfer to a serving plate. Drizzle with balsamic reduction.
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Assemble lettuce cups by filling lettuce leaves with white bean / avocado mixture and topping them with almond slices for crunch.
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Enjoy lettuce cups with tomato salad on the side.
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