Veggie Salad in Lettuce Cups
Bright, colorful, and bursting with fresh flavors, this Veggie Salad in Lettuce Cups recipe is the ultimate healthy and refreshing dish! Perfect as a light lunch, appetizer, or even a snack, these lettuce cups are filled with a vibrant mix of cherry tomatoes, crunchy cucumbers, sweet corn, and grated carrots, all tossed in a zesty olive oil and lemon juice dressing. The crisp romaine lettuce leaves provide a gluten-free, low-carb “cup” for this rainbow of veggies, making it as fun to eat as it is nutritious. Ready in just 15 minutes with no cooking required, this recipe is ideal for busy days, meal preps, or summer gatherings. Packed with freshness, simplicity, and a touch of Mediterranean flair, these veggie-filled lettuce cups are as wholesome as they are delectable!
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Recipe Information
Ingredients
- 8 pieces Romaine lettuce leaves
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Sweet corn kernels
- 1 small Red onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Gently wash and pat dry the romaine lettuce leaves. Set them aside to act as your serving cups.
Cut the cherry tomatoes into halves or quarters depending on their size.
Peel and dice the cucumber into small cubes.
Dice the red bell pepper into small pieces.
Peel the carrot and grate it finely using a box grater or similar tool.
Finely chop the red onion and parsley.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, grated carrot, sweet corn kernels, red onion, and parsley.
Drizzle the olive oil and lemon juice over the mixed vegetables.
Add the salt and black pepper, then gently toss everything together until the vegetables are evenly coated.
Spoon the veggie salad mixture into the prepared romaine lettuce leaves, dividing it evenly among the 8 cups.
Serve the lettuce cups immediately as a refreshing appetizer or light lunch.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 32.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
