Recipe Image

Strawberry Fields Lettuce Cups

  • 25 m
  • 25 m
Diabetic Living Magazine
“This healthy side dish is delicious and beautiful! Fresh strawberries, toasted pecans and basil are served with creamy goat cheese and dressed with a Dijon vinaigrette.”


    • 2 tablespoons seasoned rice vinegar
    • 1 tablespoon olive oil
    • 1½ teaspoons Dijon-style mustard
    • 1 teaspoon poppy seeds
    • ½ teaspoon ground black pepper
    • 1¼ cups finely chopped seedless cucumber
    • 1¼ cups finely chopped celery
    • 1 cup finely chopped radishes
    • 1½ cups chopped fresh strawberries
    • ½ cup chopped pecans, toasted
    • ¼ cup snipped fresh basil
    • 24 butterhead (Boston or bibb) or green leaf lettuce leaves
    • 2 ounces goat cheese (chèvre), crumbled
    • Fresh basil sprigs (optional)


  • 1 In a large bowl, whisk together vinegar, oil, mustard, poppy seeds, and pepper. Add cucumber, celery, and radishes, stirring to coat.
  • 2 Just before serving, stir strawberries, pecans, and snipped basil into cucumber mixture. Spoon about ¼ cup of the strawberry mixture onto each lettuce leaf. Top each with about 1 teaspoon of the goat cheese. If desired, garnish with basil sprigs. Serve immediately.
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