Quick, Light, and Full of Fresh Spring Flavors
When it comes to easy-to-make salads that pack a punch in flavor and texture, this Butter Lettuce Salad with creamy avocado dressing is an absolute winner. Featuring tender butter lettuce paired with crisp snap peas, spicy radishes, and two forms of creamy avocado, this salad is simple yet satisfying. Whether you’re looking for a refreshing side dish or something to complement a main course, this salad fits the bill perfectly!
Why I Love Butter Lettuce
Before we dive into the recipe, let’s chat about butter lettuce. Despite its buttery name, this leafy green isn’t rich or fatty—it’s all about delicate texture and subtle sweetness. Also known as butterhead lettuce (and a close cousin to Boston and Bibb lettuces), it boasts tender, smooth leaves that absorb dressings beautifully without overpowering their natural flavor.
Fun Fact: If you can’t find butter lettuce, try Boston, Bibb, or even Crunchleaf lettuce as a substitute!
Fore more quick and easy salad recipes, try my shredded kale and avocado salad, Romaine salad with lemon Caesar dressing, or this light and crunchy green goddess salad next!
What’s in the Bowl?
This vibrant spring salad uses only 5 fresh ingredients, alongside a rich homemade avocado dressing to tie it all together:
- Butter Lettuce: Light, tender leaves with a crisp edge that bring a sweet, mild flavor to the salad.
- Ripe Avocado: Two ways—sliced for creamy richness and blended into a tangy, parmesan-infused dressing.
- Radishes: Thinly sliced for a crisp bite and peppery heat that balances the other delicate flavors.
- Snap Peas: Fresh and crunchy, adding a natural sweetness and crisp texture (snow peas work as a substitute!).
- Chives: A mild onion flavor that enhances the salad without overwhelming it.
If you can’t find butter lettuce, you can easily substitute with Boston lettuce, Red or Green bibb, or Crunchleaf lettuce.
How To Clean Butter Lettuce
Butter lettuce leaves are delicate, so handle with care. Start by removing the stem and any damaged outer leaves. Submerge the remaining leaves in cool water for 1-2 minutes to rinse, then gently dry them between paper towels or with a salad spinner. Just be careful not to spin too aggressively to avoid bruising the leaves.
Assembling the Salad
- Prepare the base: Tear or leave your butter lettuce leaves whole and arrange them on a large serving bowl or plate.
- Layer on the veggies: Scatter thinly sliced radishes and crisp snap peas over the greens. Add sliced avocado for creamy contrast.
- Garnish: Sprinkle freshly chopped chives over the top. Just before serving, finish with a pinch of flaky sea salt and a crack of freshly ground black pepper.
- Dress to impress: Either drizzle a few tablespoons of the creamy avocado dressing over the salad or serve it on the side for dipping. If desired, toss the salad gently just before serving to evenly distribute the dressing.
The salad is perfect as is or served with your favorite grilled chicken, salmon, or shrimp.
Creamy Avocado Dressing
This avocado dressing is thick, creamy, and flavorful—perfectly complementing the lightness of the butter lettuce. Here’s how to make it:
Combine all the ingredients in a small blender or food processor, then blend until smooth and creamy. The dressing will be rich and thick, adding a luscious layer to each bite.
Other salad dressings to try that don’t require a blender (you can whisk these or shake in a jar): poppyseed salad dressing, citrus vinaigrette, or this light and fresh lemon basil vinaigrette.
How Long Will The Avocado Dressing Keep?
If stored properly in an airtight container in the fridge, the dressing will keep for up to 1 week. Just be aware that the color may darken slightly due to the natural oxidation of the avocado, but it’s still perfectly safe to eat. Simply give it a good stir before serving.
Serving Suggestions
This is an incredibly versatile salad that pairs well with a variety of main dishes. Try serving it alongside roasted chicken, grilled salmon, or my slow baked salmon for a truly satisfying meal.
Can This Salad Be Made Ahead?
While the dressing can be made ahead and stored in the fridge, I do not recommend assembling the salad too far in advance. The fresh vegetables, especially the butter lettuce, are best enjoyed right after they are assembled to preserve their crispness and delicate texture.
Quick Variations
Want to mix things up? Here are a few easy variations:
- Skip the Dressing: For a lighter option, drizzle with extra virgin olive oil and fresh lemon juice. A splash of balsamic vinegar works great too!
- Add Cheese: Enhance the flavor with a sprinkle of grated Manchego cheese or crumbled gorgonzola for a creamy, tangy bite.
- Add Nuts: For extra crunch, top the salad with pine nuts, sliced almonds, or our favorite, Marcona almonds.
- Spring Veggies: Amp up the freshness with shaved asparagus or English peas, both of which are perfect additions to a spring salad.
This quick and easy salad is perfect for any occasion—light, refreshing, and full of flavor. Looking for more no-cook recipes? Check out my broccoli salad recipe next!
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10-Minute No-Cook Butter Lettuce Salad
Equipment
Ingredients
For The Creamy Avocado Dressing
- ½ ripe avocado
- ¼ cup mayonnaise
- 2 Tbsp buttermilk
- 2 Tbsp grated Parmesan
- 1 Tbsp red wine vinegar
- 1 small garlic clove roughly chopped
- ½ tsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp Flaky sea salt for serving
For the salad
- 1 head butter lettuce stem removed, leaves separated
- ⅓ cup snap peas cleaned, thinly sliced into ½" pieces; can use snow peas!
- 1 ripe avocado peeled and thinly sliced
- 2 radishes thinly sliced
- 2 Tbsp chives thinly sliced
Instructions
- Make the avocado dressing. Place ½ an avocado, ¼ cup mayo, 2 Tbsp buttermilk, 2 Tbsp grated Parmesan, 1 Tbsp red wine vinegar, 1 garlic clove, ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper in the bowl of a small blender or food processor. Pulse or blend until very smooth and thick. Refrigerate until needed.
- Assemble the salad. Place cleaned whole or ripped butter lettuce leaves on a serving plate or in a large bowl. Add sliced snap peas, avocado, and radishes, then sprinkle with chopped chives.
- Dress the salad, then serve! Either serve the dressing on the side or dollop a few spoonfuls all over the top. Sprinkle with a generous pinch of flaky sea salt and additional black pepper, if wanted. Toss the salad, or let guests dress and toss it themselves. Serve immediately!
Notes
- Leftover dressing: You will likely have leftover dressing. Store in an airtight container for up to 1 week (and note that the nutrition facts include all of the dressing).
- How to clean butter lettuce: Remove and discard the stem and any damaged outer leaves. Fill a bowl with cool water, then submerge the leaves to rinse for 1-2 minutes. Drain, then place the leaves between paper towels and press down lightly to dry. Alternatively, you can place the leaves in a salad spinner to dry, but this will likely damage the butter lettuce leaves since they are so delicate.
Let us know your thoughts!