Butter Lettuce Salad
This butter lettuce salad could not be easier to make, and is perfect for those nights you need an quick side dish. It’s made with minimal ingredients like butter lettuce, radishes and avocado, and is tossed in a creamy & zesty dill dressing.
I love to serve it with oven-baked salmon or grilled chicken for a quick and hassle-free weeknight dinner.
This recipe is delicious with butter lettuce, which has a softer, buttery texture compared to romaine lettuce. If you were to opt for romaine, I highly suggest using little gem lettuce for an elevated feel. With such a simple recipe, it’s nice to give this dish give it a fancy touch.
How to make Butter Lettuce Salad
As mentioned, this salad comes together in no-time and requires minimal ingredients.
1. Prepare your ingredients
You’ll need two heads of butter lettuce, 4-5 radishes and 2 semi-ripe avocados. Thinly slice the radishes and avocado, and roughly chop the lettuce
2. Bake the sourdough croutons
I love making my own sourdough croutons to add to salads. They taste better than store-bought, and aren’t as crunchy, so they work well with the salad texture
3. Make the dressing
The dressing is made using mayonnaise, or half mayo half yogurt, dijon mustard, lemon juice, honey, garlic, dry dill and salt & pepper
Simply toss the lettuce and radishes with half of the dressing, plate it onto your serving platter then top it with the avocado, croutons and remaining dressing.
This salad is easy to throw together, and is the ultimate side dish to pair with your favorite main dish! I can’t wait for you guys to try it.
Make it a meal:
Pistachio Pesto Salmon Bites
Honey Dijon Chicken
Creamy Calabrian Chili Pasta
Ingredients
- 2 heads butter lettuce or sub 5-6 heads little gem lettuce
- 4 radishes thinly sliced
- 2 semi-firm avocados sliced
- 2 slices sourdough bread
- Olive oil
- Flakey salt
Creamy Dill Dressing
- 1/3 cup mayonnaise. For a lighter dressing option, you can use half mayo, half greek yogurt
- 1 lemon, juiced
- 2 tsp dijon mustard
- 1 tsp honey
- 1/2 tbsp dry dill
- 1 garlic clove minced
- Salt & pepper
Directions
- Preheat the oven to 375 F
- Slice the sourdough into 1/2 inch cubes and add it to a sheet-pan. Toss the bread with a drizzle of olive oil and salt, and bake for about 15 minutes until browned. Set aside.
- Prepare the dressing by whisking together the mayo, lemon juice, dijon, honey, garlic, dill and salt & pepper until smooth.
- Roughly chop the butter lettuce and thinly slice the radishes. Add them to mixing bowl with half of the dressing and toss together. Add in the sliced avocado and pour in some extra dressing. Mix again.
- Top with the homemade sourdough croutons and an extra drizzle of dressing.
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