Butter Lettuce Salad with Avocado and Radish is a refreshing, elegant, and nutrient-packed dish that showcases the beauty of simplicity. With its tender, velvety butter lettuce leaves, creamy avocado slices, and crisp, peppery radishes, this salad delivers a delightful combination of flavors and textures in every bite. Drizzled with a light lemon or honey-mustard vinaigrette, it’s a vibrant celebration of freshness and balance.

This salad is perfect for spring and summer when produce is at its peak, but it’s equally wonderful year-round. It’s light enough for lunch yet satisfying enough to accompany heartier entrées. Simple, wholesome, and incredibly beautiful, this dish proves that elegance lies in the details.

Why I Love This Recipe

I absolutely love this Butter Lettuce Salad for its clean, fresh flavors and effortless charm. Butter lettuce has such a delicate, almost melt-in-your-mouth texture that pairs perfectly with creamy avocado and the crisp bite of radish. The contrasting textures make every forkful interesting and satisfying.

What truly makes this salad special is how visually stunning it is — the soft green lettuce, pale yellow avocado, and vibrant pink radishes create a plate that’s as pretty as it is delicious. It’s the kind of salad that makes you feel good just looking at it, and even better when you taste it.

Why It’s a Must-Try Dish

This dish is a must-try for anyone who loves light, nourishing, and elegant food. It’s quick to prepare, requires no cooking, and is perfect for both casual meals and sophisticated gatherings. The combination of butter lettuce, avocado, and radish is not only flavorful but also packed with nutrients — healthy fats, fiber, vitamins, and antioxidants.

The mild flavor of the lettuce allows the creamy avocado and peppery radish to shine, while a simple vinaigrette ties everything together. Whether you’re hosting a dinner, preparing a healthy side dish, or craving something fresh, this salad hits all the right notes — crisp, creamy, tangy, and satisfying.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4 servings
• Calories: ~160 kcal per serving
• Course: Salad / Side Dish
• Cuisine: American / California-inspired

Ingredients

For the Salad

• 1 large head butter lettuce (also called Bibb or Boston lettuce), leaves separated
• 1 large ripe avocado, sliced or cubed
• 4–5 radishes, thinly sliced
• ½ small cucumber, thinly sliced (optional)
• 2 tablespoons toasted sunflower seeds or sliced almonds (optional, for crunch)
• Salt and freshly ground black pepper, to taste

For the Dressing (Lemon Herb Vinaigrette)

• 3 tablespoons extra virgin olive oil
• 1 ½ tablespoons fresh lemon juice (or lime juice)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• 1 tablespoon fresh chives, finely chopped (or 1 teaspoon dried chives)
• Salt and pepper, to taste

Cooking Directions

1. Prepare the lettuce: Gently rinse and pat dry the butter lettuce leaves. Tear into bite-size pieces if large.
2. Slice the vegetables: Thinly slice radishes and cucumber (if using). Cut the avocado into slices or cubes.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, and chives until well blended. Season with salt and pepper.
4. Assemble the salad: Arrange butter lettuce on a serving platter or in a salad bowl. Add radish, avocado, and cucumber slices.
5. Dress and serve: Drizzle the dressing over the salad just before serving and toss gently. Garnish with sunflower seeds or almonds, if desired.

Step-by-Step Preparation Method

1. Wash and Dry the Lettuce:
   Carefully separate butter lettuce leaves, rinse under cold water, and pat dry with a towel or use a salad spinner.
2. Prepare the Veggies:
   Slice radishes and cucumbers thinly using a sharp knife or mandoline. Slice or cube the avocado right before serving to prevent browning.
3. Make the Lemon Herb Vinaigrette:
   In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, and chives until emulsified. Taste and adjust seasoning.
4. Combine the Ingredients:
   Layer butter lettuce leaves in a large salad bowl or platter. Arrange radishes and avocado slices artfully over the greens.
5. Add Dressing:
   Drizzle the lemon herb dressing evenly over the salad. Toss very gently to coat the leaves without bruising them.
6. Add Finishing Touches:
   Sprinkle toasted seeds or nuts for a little crunch, and add a final touch of salt and freshly ground pepper. Serve immediately.

How to Serve

This salad is best served chilled or at room temperature, shortly after dressing. It makes a lovely side for:

• Grilled chicken, shrimp, or salmon
• Roasted vegetables or pasta dishes
• Light soups like gazpacho or minestrone
• Brunch spreads with quiches or sandwiches

For a complete meal, top with poached eggs, chickpeas, or crumbled feta. Serve it on a white or wooden platter for a fresh, garden-inspired presentation.

Recipe Tips

• Handle butter lettuce gently: It bruises easily, so toss lightly.
• Use ripe but firm avocados: Overripe ones may become mushy when tossed.
• Slice radishes thinly: For the best texture and visual appeal.
• Make ahead: Prep dressing and veggies separately, then assemble just before serving.
• Add a crunch: Toasted nuts, seeds, or croutons enhance texture beautifully.

Variations

• Creamy Dressing Version: Replace the vinaigrette with a creamy ranch, yogurt, or avocado dressing.
• Spicy Kick: Add a pinch of red pepper flakes or sliced jalapeños.
• Cheese Lovers’ Twist: Add crumbled feta, goat cheese, or shaved Parmesan.
• Fruit Upgrade: Add sliced strawberries, orange segments, or pomegranate seeds for a sweet touch.
• Protein Boost: Include grilled shrimp, hard-boiled eggs, or tofu for a satisfying meal.

Freezing and Storage

• Storage: Keep leftover salad (without dressing) in an airtight container in the refrigerator for up to 1 day.
• Dressing Storage: Store leftover dressing in a sealed jar in the fridge for up to 5 days. Shake well before using.
• Freezing: Not recommended, as lettuce and avocado do not freeze well and will become watery and mushy when thawed.

Special Equipment Needed

• Salad spinner (for drying lettuce)
• Sharp knife or mandoline slicer
• Small whisk or jar (for mixing dressing)
• Large salad bowl or platter
• Salad tongs

FAQ

Q: Can I use romaine or other lettuce instead of butter lettuce?
A: Yes! Romaine, green leaf, or even baby spinach work well, but butter lettuce gives the best tender texture.

Q: How do I prevent the avocado from browning?
A: Squeeze a little extra lemon juice over the avocado slices just before serving.

Q: Can I make the dressing ahead of time?
A: Absolutely. The lemon herb dressing can be made up to 5 days in advance and stored in the refrigerator.

Q: What herbs can I use instead of chives?
A: Try parsley, dill, basil, or cilantro for a different flavor twist.

Q: Is this salad vegan?
A: Yes, simply replace honey with maple syrup to make it fully vegan.

Conclusion

The Butter Lettuce Salad with Avocado and Radish is a perfect example of how simplicity can shine in the kitchen. With its crisp freshness, velvety texture, and zesty lemon-herb dressing, this salad is both visually stunning and deeply satisfying. It’s light yet nourishing, making it an ideal choice for any occasion — from a casual weekday lunch to an elegant dinner party.

Every bite captures the essence of freshness, proving that healthy food can be every bit as indulgent as it is wholesome. Once you make this, it’s sure to become a staple in your salad rotation — fresh, flavorful, and simply beautiful.