Butter Lettuce Salad
Published Apr 10, 2025
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Soft, tender, crispy, and refreshing, this Butter Lettuce Salad is the perfect salad for spring. If you’ve had dinner at my house in April or May, odds are good that I’ve served you this salad! Made with fresh veggies, avocado, and a tangy lemon vinaigrette, it’s quick to prepare. Just throw something on the grill and dinner is served.
Have you ever had butter lettuce? The leaves are super tender and almost…buttery (hence the name), they’re soft and have a natural subtle sweetness. And they’re abundant when the weather is mild, as in early spring! If you come across some, grab it and make this delicious salad that is one of the fastest to be devoured at my dinner table. It’s almost too simple to be called a recipe, but any time I share it, people ask for the details. So, here they are!
If you love a quick salad, don’t miss out on my English Pea Salad, Asian Chopped Salad, Chilled Asparagus Salad, and Strawberry Feta Salad, too. And if you’re looking for a way to add this butter lettuce salad to a complete spring meal, grab my easy spring brunch below!
What Is Butter Lettuce?
Butter lettuce, also known as butterhead lettuce, is a term that encompasses a variety of lettuces, including Bibb lettuce and Boston lettuce. It’s bright green in color with a sweet, buttery flavor and soft leaves that make it perfect for arranging in a salad bowl or on a platter. Typically grown in the spring, it is sold in small, loosely formed heads and can be found at most grocery stores and farmer’s markets.
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Ingredients
- Lemon Vinaigrette – I use my homemade lemon vinaigrette, combining lemon juice, honey, Dijon mustard, kosher salt, and olive oil.
- Butter Lettuce – This forms the base of the salad, but any kind of lettuce or greens will work.
- Radishes – Add a pop of color and crunch with a spicy, slightly peppery taste.
- Avocado – I love the creamy consistency, and you can’t go wrong with a boost of healthy fats.
- Chives – The subtle, garlicky notes add a nice depth to the salad.
- Blue Cheese – I love the salty tanginess of blue cheese in this salad. Feel free to skip this or swap in another variety of cheese like crumbled feta, goat cheese, or grated sharp cheddar
How to Make Butter Lettuce Salad
- Prepare the dressing – In a small bowl, whisk the lemon juice, vinegar, mustard, and salt until smooth. Then, add the olive oil, whisking constantly until well combined. Or, add all the ingredients to a jar with a tightly fitting lid and shake vigorously until smooth.
- Layer – Pile the torn butter lettuce leaves in a large salad bowl or on a platter. Layer the radishes and avocado on top.
- Dress – Drizzle the entire lemon vinaigrette over the dish and scatter the chopped chives over the top. Enjoy!
Optional Extras
Want to add more to this salad? Try any of the following:
- cucumbers
- toasted pine nuts or pepitas
- croutons
Frequently Asked Questions
I actually don’t cut the lettuce leaves for this recipe. Instead, I wash and dry them completely. Then, I gently tear them off the lettuce head and use them whole or tear them again for smaller bites.
I find this salad makes for an excellent side dish alongside any main course. However, if you’re looking for inspiration, some of my favorite options include vegetable quiche, sweet and spicy grilled shrimp, sheet pan steak and potatoes, blackened chicken, and broiled honey lime salmon.
I don’t recommend storing the salad once assembled, but you can prepare different components ahead of time. For example, you can store the dressing in an airtight container in the fridge for up to 5 days. Slice the radishes and store them in water in the fridge. To serve, just combine everything and enjoy!
More Fresh Salad Recipes
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Butter Lettuce Salad Recipe
Equipment
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
- 3 tablespoons fresh lemon juice (from 1 large or 2 small lemons)
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 2 heads butter lettuce, leaves torn (roughly 8 ounces)
- 8 small radishes, halved and thinly sliced
- 1 avocado, sliced
- 2 tablespoons finely chopped chives
- 3 ounces crumbled blue cheese (optional or sub in feta, goat cheese, or grated sharp cheddar)
Instructions
- In a small bowl whisk together the lemon juice, honey, mustard, and salt. Add the olive oil while whisking. (Alternatively, you can combine all of the vinaigrette ingredients in a jar with a tightly fitting lid and shake until smooth.)
- Pile the butter lettuce leaves in a large salad bowl or on a platter. Top with radishes and avocado slices. Drizzle the lemon vinaigrette over the entire dish. Scatter chopped chives and crumble cheese (if using) over top. Serve immediately.
Notes
- cucumbers
- toasted pine nuts or pepitas
- croutons
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
