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Recipes
Appetizers
Berry Lettuce Cups with Limoncello Vinaigrette

12 INGREDIENTS • 5 STEPS • 10MINS

Berry Lettuce Cups with Limoncello Vinaigrette

Recipe
These mixed berry lettuce cups are a light, fresh, healthy, delicious, and perfectly satisfying dish for those hot summer days. And if you have any berries left over, they make a great topping for a scoop of sorbet
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These mixed berry lettuce cups are a light, fresh, healthy, delicious, and perfectly satisfying dish for those hot summer days. And if you have any berries left over, they make a great topping for a scoop of sorbet
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Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com

10MINS

Total Time

$4.13

Cost Per Serving

Ingredients

Servings
4
us / metric
Limoncello
2 Tbsp
Limoncello
Lemon
1
Lemon, zested, juiced
zest from the whole lemon and 2 Tbsp juice per 4 servings
Honey
1 tsp
Honey
Olive Oil
1/2 cup
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Butter Lettuce
1 head
Butter Lettuce
Fresh Raspberry
2 cups
Fresh Raspberries
Fresh Blueberry
2 cups
Fresh Blueberries
Fresh Strawberry
1 1/2 cups
Fresh Strawberries, quartered
Fresh Mint Leaves
2 Tbsp
Fresh Mint Leaves, chiffonade
Fresh Basil Leaf
2 Tbsp
Fresh Basil Leaves, chiffonade

Nutrition Per Serving

VIEW ALL
Calories
375
Fat
28.1 g
Protein
3.7 g
Carbs
30.8 g
Love This Recipe?
Add to plan
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Berry Lettuce Cups with Limoncello Vinaigrette
Save
author_avatar
Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com

Cooking Instructions

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step 1
Whisk together the Limoncello (2 Tbsp), Honey (1 tsp), and zest and juice from Lemon (1).
step 2
While whisking constantly, add the Olive Oil (1/2 cup) slowly to emulsify. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 2 While whisking constantly, add the Olive Oil (1/2 cup) slowly to emulsify. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 3
Carefully remove the leaves of the Butter Lettuce (1 head). Wash and set aside. These are your lettuce cups.
step 4
Mix the Fresh Blueberries (2 cups), Fresh Raspberries (2 cups), Fresh Strawberries (1 1/2 cups), Fresh Mint Leaves (2 Tbsp), and Fresh Basil Leaves (2 Tbsp) in a bowl with the mint and basil. Drizzle with the dressing. Toss to coat.
step 4 Mix the Fresh Blueberries (2 cups), Fresh Raspberries (2 cups), Fresh Strawberries (1 1/2 cups), Fresh Mint Leaves (2 Tbsp), and Fresh Basil Leaves (2 Tbsp) in a bowl with the mint and basil. Drizzle with the dressing. Toss to coat.
step 5
Scoop the berry mixture into your butter lettuce cups. Serve and enjoy!
step 5 Scoop the berry mixture into your butter lettuce cups. Serve and enjoy!

Tags

Appetizers
Dairy-Free
American
4th of July
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Quick & Easy
Labor Day
Salad
Memorial Day
Mother's Day
Summer
Vegetables
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