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Butter Lettuce Salad with Avocado and Radish

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Combine the Ingredients: Layer butter lettuce leaves in a large salad bowl or platter. Arrange radishes and avocado slices artfully over the greens.
  • Add Dressing: Drizzle the lemon herb dressing evenly over the salad. Toss very gently to coat the leaves without bruising them.
  • 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.