Butter Lettuce Salad

Ever need a quick and easy salad that can go with literally any main course - look no further! This Butter Lettuce Salad is legit what my dreams are made of!

A plate with butter lettuce salad, along with a fork and spoon to serve, and two small plates with the salad served in them.


 

Why I Love This Recipe

This beauty of a Butter Lettuce Salad popped up in the Paella Party menu that I put together! It's the perfect simple salad to compliment bold flavors! Check out the Paella Party details here for the full menu and lots of inspiration! It's also front and center on the Shawarma party menu because like I said, it's perfect for everything!

It's the easiest of recipes but oh my gosh is it good. Just be sure to get extra crispy and beautiful butter lettuce and a few ripe avocados. Then you're on your way to the perfect side salad. If you want a more complex flavor, try my radicchio salad.

Ingredients & Substitutions

Mise en place of all ingredients to make butter lettuce salad.
  • Butter Lettuce
  • Chives
  • Avocados
For the Lemon Shallot Vinaigrette:
  • Lemon
  • Red Wine Vinegar
  • Olive Oil
  • Shallot
  • Garlic
  • Kosher Salt
  • Black Pepper freshly cracked

*For a full list of ingredients and instructions please see recipe card below.

How to Make Butter Lettuce Salad

A bowl with butter lettuce in it.

Step 1: Carefully trim the butter lettuce leaves off the head. Rinse well and dry.

A bowl with butter lettuce, chopped chives and sliced avocado to make a butter lettuce salad, along with a glass bowl with lemon shallot vinaigrette on the side.

Step 2: Toss the full leaves, avocado and snipped chives with the lemon shallot vinaigrette and serve on a large platter.

How to Store Butter Lettuce Salad

This salad is best eaten fresh and not stored. If you are prepping ahead for a dinner party, you can prepare the lettuce and the vinaigrette ahead, but only add the avocados and mix in the vinaigrette when it is time to serve.

Tips & Tricks

My vinaigrettes last in the fridge for a week, so feel free to make a different type or use up what ya got on this salad.

FAQs

How do I efficiently wash butter lettuce?

You can wash the butter lettuce by first carefully taking the leaves off the lettuce head and then rinsing them or dipping them in a bowl full of water to clean. For drying, you can place it spread out on a paper towel in a sheet pan, or pat them dry, or use a salad spinner. Key thing with butter lettuce is to not be harsh since it is quite delicate.

What other vinaigrette would go well on this salad?

The orange muscat champagne vinaigrette and my basil vinaigrette would both go well here. I like the lemon shallot because it complements the mild flavors of this salad well without overpowering, but this salad is a great basic salad to try different vinaigrettes with.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Butter Lettuce Salad from www.whatsgabycooking.com (@whatsgabycookin)

Butter Lettuce Salad

Author: Gaby Dalkin
4.8 from 11 votes
The easiest of recipes but oh my gosh is it good. It's the perfect side salad for any dinner party.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side Dish, Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 3-4 heads butter lettuce
  • 1 bunch fresh chives snipped
  • 2 sliced avocados

Lemon Shallot Vinaigrette

  • 1 lemon juiced
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 shallot finely minced
  • 2 cloves garlic finely minced
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Carefully trim the butter lettuce leaves off the head. Rinse well and dry.
  • Toss the full leaves, avocado and snipped chives with the lemon shallot vinaigrette and serve on a large platter.

Notes

My vinaigrettes last in the fridge for a week, so feel free to make a different type or use up what ya got on this salad.

Nutrition Information

Calories: 253kcal | Carbohydrates: 10g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 24mg | Potassium: 567mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2830IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

9 Comments

  1. 4 stars
    Since salad dressing ingredients never stipulate the SIZE of lemon, or garlic/shallots, the resulting vinaigrette can be overpowering; I find that adding a couple of teaspoons of soy sauce to the blend balances these flavors in a good way.

  2. Delicious salad. The lemon shallot vinaigrette delivers quite a tang. Perfect with the butter lettuce. Thank you for the recipe!

  3. Trying this to to accompany a paella party for 20! Looks like a perfect fit (and easy for me)! 😉

  4. 5 stars
    This was so delicious - light, flavorful and so easy to make! This one is going to be a staple in our rotation.

  5. Would the vinaigrette still be good with no lemon or a very small amount? This salad sounds fantastic but citrus and my stomach are not friends. 🙁

4.82 from 11 votes (9 ratings without comment)

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