Lettuce Tower

READY IN: 40mins
Recipe by quid_pro_quo

Very pretty

Top Review by Chef floWer

Outstanding presentation. This salad/entree would impress any guests and it taste so yummy. I made as written, however I know English is the chef second language, so the directions just need a little touch up. Just remember that wine vinegar is need in two steps and vegetable oil is needed for three steps. Example: Only use 1/2 tablespoon of wine vinegar and one tablespoon of oil in the cous cous. Then one tablespoons of oil to fry the onions. 1/2 tablespoon of wine vinegar and one tablespoon oil in the lettuces leaf. I also didn't know when to use the dry white wine. Then everything else should be perfect. I normally take away a star for directions which aren't clear but this is an exception. I made four small towers, I would of been happy to use an extra avocado, but it still worked out. I also used an new plumbing pipe which has been sterilised and I have always had for cooking as the mould. If you don't want to use imitation crab meat you can use the real thing or even prawns/shrimp but be sure to shred it. Thank you quid_pro_quo for posting your wonderful recipe.

Ingredients Nutrition


  1. Boil the bouillon.
  2. Pour over the cous cous and mix.
  3. Cover and cook it 1-2 minutes or place in the microwave covered for 1 minute at maximum power.
  4. Keep covered for 5 minutes, then remove cover, mix and let cool.
  5. Remove seeds from the cucumbers and the pepper and julienne.
  6. Reserve 1/4 of the cucumber and pepper; set to the side.
  7. Mix the remaining cucumber and pepper with the cous cous.
  8. Mix the oil and wine vinegar together; add to cous cous.
  9. Mince the onion and brown until golden in 1 table spoon of vegetable oil.
  10. Cool.
  11. Peel and pit avocado; cut into thin slices and sprinkle with lemon juice to prevent discoloration.
  12. Shred the crab meat, the reserved cucumber/pepper mixture, add the browned onion, mayonnaise, and pepper to taste; set to the side.
  13. I added salt.
  14. Tear lettuce into small pieces by hand and dress with wine vinegar and oil.
  15. To assemble the salad, cut both ends out of a can.
  16. Begin assembling of salad tower.
  17. Place bottomless can on salad plate and layer bottom layer is cous cous, followed by avocado, and crab mix.
  18. Press each layer firmly with a spoon.
  19. Carefully remove the can.
  20. Dress each plate with some larger, prettier lettuce leaves.
  21. Serve.

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