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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Butter lettuce salad with creamy avocado dressing

Butter Lettuce Salad

Posted by: Ari Laing

This light, springy Butter Lettuce Salad is quick to make, healthy, and a great side dish! It's made with tender-crisp, delicate butter lettuce, spicy radishes, fresh snap peas, and fresh avocado. Serve with a homemade creamy avocado dressing that is rich and full of flavor! GF

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Posted by: Ari Laing
Butter lettuce salad with creamy avocado dressing
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Butter Lettuce Salad

This light, springy Butter Lettuce Salad is quick to make, healthy, and a great side dish! It's made with tender-crisp, delicate butter lettuce, spicy radishes, fresh snap peas, and fresh avocado. Serve with a homemade creamy avocado dressing that is rich and full of flavor! GF
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer, Salad
Cuisine: American
Keyword: creamy avocado dressing, healthy salad recipe, side salad, spring salad recipe
Servings: 4 servings
Calories: 39kcal
Author: Ari Laing

Equipment

  • Personal bledner or food processor fitted with blade attachment

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
  • 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.

Nutrition

Sodium: 407mg | Calcium: 8mg | Vitamin C: 6mg | Vitamin A: 164IU | Sugar: 1g | Fiber: 1g | Potassium: 30mg | Cholesterol: 2mg | Calories: 39kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 3g | Protein: 1g | Carbohydrates: 2g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!