Servings
Font
Back
0 from 24 votes

Butter Lettuce Salad Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 334 kcal
Course: Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. While it is cooking, fill a bowl with cold water and add some ice in it.
  4. Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
  5. 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)
  6. Drain both vegetables and set them aside.
  7. 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.
  8. 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

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

% 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.