Description
This Butter Lettuce Salad is light, crisp, and refreshing. Tender butter lettuce leaves are topped with peppery radishes, creamy avocado, and a bright homemade lemon vinaigrette for the perfect simple side dish.
Ingredients
2 heads butter lettuce, washed and dried
4–5 radishes, thinly sliced
1 ripe avocado, sliced
2 tablespoons fresh chives, finely chopped
1/4 cup shaved Parmesan cheese (optional)
For the Lemon Vinaigrette:
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
Salt and freshly cracked black pepper to taste
Instructions
1. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until creamy and emulsified.
2. Wash the butter lettuce leaves gently and dry them thoroughly (a salad spinner works best). Tear larger leaves into bite-sized pieces if desired, or leave them whole for a plated salad.
3. Arrange the lettuce in a large bowl or on a serving platter.
4. Top with sliced radishes and avocado.
5. Drizzle the dressing over the salad just before serving. Toss gently to coat.
6. Garnish with chopped chives and shaved Parmesan cheese if using.
Notes
Make sure the lettuce is completely dry before dressing, or the vinaigrette won’t cling to the leaves.
Slice the radishes as thinly as possible for the best texture.
If prepping ahead, keep the dressing separate and slice the avocado just before serving to prevent browning.
Add toasted almonds or sunflower seeds for extra crunch.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg