Rainbow Lettuce Cups

Rainbow Lettuce Cups

Serves 4-6, Vegetarian, GF, DF

This easy mid-week dish is loaded with raw, crunchy goodness packed with vitamins and minerals. Eat al fresco for an early evening meal, or whip up for a hearty lunch in place of a sandwich - the cos lettuce leaves work beautifully as bread alternatives and are sturdy enough to hold all the rainbow goodness together. This colourful dish is truly a delight for the eyes and tastebuds.


  • 6-8 Crisp cos lettuces leaves (medium to large)
  • 2 beets, grated (medium)
  • 2 carrots, grated (medium)
  • 1 x spring onion white & green parts, finely sliced
  • Seeds of 1 pomegranate
  • 1 tbsp chopped parsley or chives
  • ¼ cup cranberries
  • Pinch of flaky salt 
  • 6-8 tsp of Umami Larder Five Seed Scatter

Lemon Vinaigrette Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tsp maple syrup
  • Zest of ½ lemon
  • Juice 1 lemon
  • A pinch of flaky salt
Colleen sprinkles the Five Seed Scatter over the Rainbow Lettuce Cups


Place the Cos lettuce leaves facing up like cups on a platter. Toss all remaining salad ingredients together in a bowl along with salt. This can be prepped ahead of time, but without adding the dressing until plating.

When ready to serve, add the lemon vinaigrette to the vegetable mixture and toss well. You may not need all of the vinaigrette, this will keep in the fridge for 4-5 days if you have some left over.

Generously fill the lettuce cups with salad mix and finally sprinkle Five Seed Scatter over top for added flavour and crunch. Enjoy!

Someone picks up a Rainbow Lettuce Cup from a wooden board in the sunshine.

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