Butter lettuce is one of those often-overlooked ingredients that deserve some spotlight. If you find yourself wondering what to do with it, then have I got the perfect simple green salad recipe for you!

Like my Chopped Asparagus Salad, Spring Mix Salad and Avocado Quinoa Salad, it is one of those colorful salads that is bursting with crunchy, sweet vegetables that celebrate the season. Finish it off with sliced almonds and salty Parmesan cheese, and you have a meal-worthy yet light salad recipe that is sure to please.

Butter Lettuce Salad in a bowl with a spoon on the side

Why You Should Make This Recipe

Not all salads are created equal. However, I believe, in addition to being visually impressive, this Boston Butter Lettuce Salad is one of the best salad recipes out there because it is:

  • The perfect side salad for every occasion.
  • Quick, easy, and comes together in less than 20 minutes!
  • Packed with vegetables, which (believe it or not) makes it super filling and can be enjoyed all on its own as a meal.
  • A butter lettuce lover’s dream, it highlights the creaminess of the lettuce but also provides a bit of everything.

What is Butter Lettuce?

Butter lettuce (also known as Green Bibb or Boston lettuce or Green Butterhead Lettuce) is a variety of green lettuce with a soft and tender texture and mild flavor. Contrary to its name, delicate butter lettuce leaves do not taste buttery but are light, floral, and somewhat sweet. The leaves are silky-smooth and have a unique melt-in-your-mouth characteristic.

Photos showing what butter lettuce looks like

The heads are usually sold whole, with the roots attached, to preserve their flavor and nutrition. It will keep unwashed for up to 4 days in the fridge.

Ingredients

The ingredient list for this butter lettuce salad recipe comes together in two parts:

Ingredients for the salad dressing
  • For the dressing: My go-to butter lettuce salad dressing is lemon vinaigrette, a simple combination of extra-virgin olive oil, fresh lemon juice, garlic, Dijon mustard, kosher salt (or sea salt), and black pepper.
Salad ingredients on a marble background top view
  • For the salad: Gather together asparagus, green peas, salt, Butter lettuce (2 medium-size heads of butter lettuce or 1 large), English cucumber, radishes, sliced almonds, avocado, and shredded Parmesan cheese.

Substitution Ideas

Grocery Shopping Tip: When searching for butter leaf lettuce in the grocery store, look for it in the packaged salad area, encased in a large plastic container with the leaves and root still attached. It is widely available at Farmers Markets, too.

How to Prepare Butter Lettuce For A Salad?

Green leaves of butter lettuce can be quite tender and delicate, so I find it best to tear each leaf by hand. To prepare them for this salad:

Boston lettuce leaves in a colander and then in a salad bowl (2 images side by side)
  1. Fill a large bowl with cold tap water.
  2. Take 1 head of butter lettuce and gently tear the leaves one by one and place it in the bowl. Repeat it for the second head of lettuce.
  3. Gently press to submerge in the water to remove any debris (if any), drain, and transfer to a sheet lined with paper towels to dry them off. If you have a salad spinner, feel free to give them a spin to dry them faster.

How to Make – Step By Step Instructions

All it takes is a quick blanch of spring vegetables and some assembly to get this butterleaf salad recipe together in no time.

Person whisking the lemon dressing
  1. Make the dressing: Place all the ingredients in a small bowl and give it a whisk. Set aside.
  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 (cut in bite-size pieces) in the hot boiling water and cook for 3-4 minutes. Using a slotted spoon, transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
person placing blanched peas in a bowl of ice water
  1. 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 bowl water and ice (to stop the cooking).
  2. Drain both vegetables and set them aside.
Photos showing how to assemble the salad
  1. To assemble the salad: Place the butter lettuce leaves in a large salad bowl (or in a large platter.) Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
  2. Drizzle with the lemon salad dressing and give it a gentle toss. Serve right away.

What to Serve it With

I love to serve this green bibb lettuce salad with a simple Instant Pot Pot Roast, Bone-in Chicken Breast, some Lemon Quinoa, or even Mushroom Pea Pasta.

That being said, I can eat this salad all on its own as a main dish. There is enough water and fiber in the vegetables to really fill me up. Plus, peas and Parmesan provide an ample amount of protein.

Variations

A few fun variations include:

  • Make it vegan: Omit the cheese for a completely plant-based, vegan meal.
  • Any nuts & seeds would work: Switch out the almonds for chopped walnuts, cashews, or pecans instead. Whole sunflower, pine nuts, or pumpkin seeds would make the entire recipe nut-free!
  • Not a fan of nuts/seeds? Replace the nuts with toasted Panko breadcrumbs so you won’t lose the crunchy factor.
  • Switch it up with different cheeses: Use tangy Pecorino or Manchego cheese instead of the Parmesan, or for more creaminess, use feta cheese or blue cheese.
  • Add in more salty goodness: Up the savory-salty-buttery factor with green olives.
  • To make it more refreshing: Add in a sprinkle of fresh herbs like basil, mint, parsley, or chives.

How to Make Ahead & Store:

  • To Make Ahead: I do not recommend making this salad ahead of time. The good thing is that it comes together pretty quickly. When ready to serve, assemble and toss the salad gently in a large mixing bowl until well mixed. The butter lettuce will start to wilt if left to sit for too long.
  • 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.
Boston Lettuce Salad in a bowl with some of the salad ingredients around it.

Helpful Tips:

  • It is best not to wash the tender butter lettuce leaves until you are ready to use them, as over-handling can bruise the leaves.
  • Use tongs to gently toss. You want to mix just enough to coat all the ingredients with the dressing without diminishing the integrity of the lettuce.
  • Serve immediately. The dressing and weight of the other ingredients will wilt the leaves quite quickly.

Other Similar Recipes You Might Like:

Love this Boston Lettuce Salad recipe? Below are a few other summer salads you might also like. They are all vegetarian recipes that you can try during this time of year when spring/summer produce is at its best.

Butter Lettuce Salad Recipe

5 from 7 votes
Yields6 servings
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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.

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 

  • 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.
  • 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.
  • While it is cooking, fill a bowl with cold water and add some ice in it.
  • Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
  • 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)
  • Drain both vegetables and set them aside.
  • 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.
  • Drizzle with the lemon salad dressing and give it a gentle toss. Serve.

Video

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

Calories: 334kcal | Carbohydrates: 13g | Protein: 10g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 1824mg | Potassium: 504mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2345IU | Vitamin C: 26mg | Calcium: 231mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me โ€œIce." Iโ€™m the cook/recipe-tester/photographer behind this site.

If youโ€™re looking for approachable, yet creative recipes made with everyday ingredients, youโ€™ve come to the right place. Here, weโ€™re all about recipes thatโ€™s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

The cover of Foolproof Protein packed ebook.

Claim Your Free E-Book

Foolproof Protein-Packed
Sign up to get our free Protein-Packed Meals E-book with recipes you can make in under 45 minutes. Plus, get weekly updates and goodies from us.
Please enable JavaScript in your browser to complete this form.
5 from 7 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. 5 stars
    This salad was fantastic and so versatile! Really loved the lemon dressing. I think Iโ€™m going to serve it on Easter! Thank you.

  2. 5 stars
    This is the most beautiful and delicious salad ever. Everybody loved it over here. Thanks so much ????

  3. will be making this soon can i skip butter lettuce as i am not a big fan of it can i use spinach instead i never had salad before perfect for my after office meals will tag you on twitter if i make this Thanks Ramya