Butter Lettuce Salad Recipe
Butter lettuce (or “butterhead” lettuce) leaves are soft and tender, so this salad works well as a composed salad with the leaves arranged in a salad bowl or on a platter. Add the other ingredients and drizzle on the salad dressing just before serving.
Servings: 6
Cost: $8.00
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
Optional Extras - Want to add more to this salad? Try any of the following:
- cucumbers
- toasted pine nuts or pepitas
- croutons
Nutrition
Calories: 200kcal | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 276mg | Potassium: 348mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2001IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 1mg