WEDNESDAY: Mediterranean Lettuce Cups with Mint Yogurt Dressing

Calories: 272
Prep time: 10 minutes
Cook time: None


  • 1/2 cup plain nonfat Greek yogurt
  • Juice of 1/4 lemon
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh mint
  • 1/2 small red onion, finely chopped
  • 1/2 cucumber, peeled and diced into 1/4-inch pieces
  • 1 punnet cherry tomatoes, halved
  • 1/8 teaspoon cayenne pepper
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 head Iceberg lettuce
  • 2 cups black beans and quinoa (from Monday’s dinner)
  • 1 avocado, pitted and sliced lengthwise into thin strips


  1. In a small bowl, combine yogurt, lemon juice, cumin, and mint; set aside.
  2. In another bowl, combine red onion, cucumber, and tomatoes. Add 2 tablespoons yogurt dressing, cayenne pepper, salt, and pepper and stir to combine; set aside.
  3. Put 2 lettuce leaves on each of four plates. Spoon 1/4 cup quinoa mixture into each. Divide cucumber mixture evenly over leaves and top with avocado slices. Serve with extra dressing on the side.
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