Herbed Pea Salad in Lettuce Cups


30 minutes or fewer

Small butter lettuce leaves are used as edible mini serving bowls for a delicate salad of spring peas and fresh herbs. Recipe from Gisele Perez, Small Pleasures Catering, Los Angeles.

  • LETTUCE CUPServings


  • Creamy Lemon Vinaigrette
  • 1/4 cup lemon juice
  • 1/4 cup soy mayonnaise
  • 2 Tbs. white wine vinegar
  • 1 Tbs. lemon zest
  • 1 Tbs. minced shallots, optional
  • 1 tsp. Dijon mustard
  • 3/4 cup canola oil
  • Lettuce Cups
  • 6 Tbs. slivered almonds
  • 2 cups frozen petite peas, thawed
  • 1/2 cup chopped fresh dill
  • 30 small inner leaves of butter lettuce, 2 to 3 inches wide each (about 3 heads lettuce)


  1. To make Vinaigrette: Whisk together all ingredients except oil in medium bowl. Slowly whisk in oil. Season to taste with salt and white pepper.
  2. To make Lettuce Cups: Preheat oven to 325F. Spread almonds on baking sheet and toast 5 to 10 minutes, or until golden.
  3. Toss peas, dill and toasted almonds with 9 Tbs. vinaigrette in small bowl.
  4. Place large spoonful of pea salad in center of each butter lettuce leaf or “cup.” Drizzle each cup with 1 tsp. vinaigrette. Set on serving tray and serve immediately, or cover with damp paper towels until ready to serve.

Nutrition Information

  • Serving Size: Serves 10 (makes 30 lettuce cups)
  • Calories: 69
  • Carbohydrate Content: 2 g
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 29 mg
  • Sugar Content: 1 g