This is my attempt at the lettuce cups that I’ve been seeing everywhere branded with the words “Low Carb!!!” Clearly, they’re not really cups because I used romaine lettuce rather than iceberg lettuce, so I’ll call them lettuce “boats.” For those who are unaware of this trend, the lettuce is essentially meant to replace the structural need for bread in a dish. It significantly reduces the amount of carbs in a meal but keeps the sensation of biting into something substantial, which is why I like it as a break from salads.
For my lettuce boats, I laid down a bed of spring green salad mix, sliced up some roasted turkey breast covered in homemade hummus, and added some chopped up cucumbers and grape tomatoes. The hummus was really easy to make–I mostly followed Ina Garten’s recipe but also added some extra virgin olive oil.
Simply hold like a taco and feast away.
Some extra tasty additions I’ve tried are avocado either just chopped up or in guacamole form and, if you’re not following the low carb thing too strictly, leftover grilled corn shaved from the cob.
Next time I think I’ll try making a salsa out of tomatoes rather than use grape tomatoes.
There are so many delicious combinations for lettuce cups/boats, whether you’re trying to go low carb, gluten free, vegan, or just throwing together what’s in your fridge. Just do whatever ~floats your boat~ and you’ll get something that at least looks healthy! Tell your mom about it. Moms like it when their kids are eating green things.