Butter Lettuce Salad Recipe
User Reviews
5.0
24 reviews
Excellent
Butter Lettuce Salad Recipe
Report
This Butter Lettuce Salad is packed with vegetables and drizzled with lemon salad dressing. It comes together in 20 minutes. Serve it with any of your meat dishes or by itself for a light lunch or dinner.
Share:
Ingredients
For the Lemon Vinaigrette:
- ½ cup olive oil
- 4 tablespoons lemon juice
- 2 small cloves of garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Salad:
- water
- 1 tablespoon of kosher salt
- 1 bunch of asparagus - rinsed and cut into 2-inch small pieces approximately 1 lb.
- 1 ½ cups of peas fresh or frozen
- 2 heads of Butter Lettuce leaves gently removed, rinsed and dried
- 1 medium size English cucumber sliced thinly approximately 1 cup
- 4-5 radishes sliced thinly
- 1 cup sliced almonds lightly toasted
- 1 ripe avocado cut into cubes
- 1 cup shredded Parmesan cheese optional
Add to Shopping List
Instructions
- Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
- To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
- While it is cooking, fill a bowl with cold water and add some ice in it.
- Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
- To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
- Drain both vegetables and set them aside.
- To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
- Drizzle with the lemon salad dressing and give it a gentle toss. Serve.
Notes
- How to store? Feel free to prep and store each component in separate airtight containers in the fridge for up to 2 days. Since butter lettuce is so tender, the salad does not store well in the refrigerator if already tossed with the dressing and should be eaten the day of.
- Be gentle as you toss the salad as the leaves of butter lettuce are more delicate compared to other types of lettuce.
- While it is an optional step, I highly recommend toasting sliced almonds in an empty skillet for a few minutes. This adds an additional layer of (roasted) flavor into your salad.
Nutrition Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
13g
(4%)
Protein
10g
(20%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Cholesterol
15mg
(5%)
Sodium
1824mg
(76%)
Potassium
504mg
(14%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
2345IU
(47%)
Vitamin C
26mg
(29%)
Calcium
231mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 1824mg | 76% |
| Potassium | 504mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2345IU | 47% |
| Vitamin C | 26mg | 29% |
| Calcium | 231mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing
American, Vegetarian
5.0
(3 reviews)
Butter Lettuce with Blue Cheese, Apples and Candied Pecans with a Balsamic Vinaigrette
American
5.0
(3 reviews)
