Butter Lettuce Salad with Citrus Vinaigrette Recipe

If you’re looking for a light, refreshing, and flavorful salad that complements any meal, this Butter Lettuce Salad with Citrus Vinaigrette Recipe is the perfect choice. This dish combines the delicate, tender leaves of butter lettuce with a vibrant, tangy citrus vinaigrette that enhances the natural flavors of the greens. Topped with crunchy nuts, creamy cheese, and fresh fruit, this salad strikes the perfect balance between textures and tastes. Whether you’re serving it as a side or enjoying it as a main course, this salad is packed with nutrients and delicious flavors that will satisfy your cravings.

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Nutrition Information (Per Serving)

• Calories: 180
• Protein: 4g
• Carbohydrates: 12g
• Fats: 14g
• Fiber: 3g
• Sugar: 6g

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 5 minutes
• Total Time: 30 minutes
• Cuisine: American, Mediterranean
• Course: Salad, Side Dish
• Servings: 4

Equipment Needed

• Large salad bowl
• Small mixing bowl
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Ingredients

For the Salad:

• 1 head of butter lettuce, washed and torn into bite-sized pieces
• ½ cup cherry tomatoes, halved
• ¼ cup thinly sliced red onion
• ½ cup cucumber, sliced
• ¼ cup toasted almonds or walnuts
• ¼ cup crumbled feta or goat cheese
• ½ avocado, sliced (optional)
• ¼ cup pomegranate seeds or orange segments (optional)

For the Citrus Vinaigrette:

• ¼ cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon honey or maple syrup
• ½ teaspoon Dijon mustard
• ⅓ cup extra virgin olive oil
• Salt and pepper to taste
• 1 teaspoon orange zest (optional)

Instructions

Step 1: Prepare the Dressing

1. In a small mixing bowl, whisk together the orange juice, lemon juice, honey, and Dijon mustard.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
3. Season with salt, pepper, and orange zest if using. Set aside to let the flavors meld.

Step 2: Assemble the Salad

1. In a large salad bowl, add the butter lettuce leaves.
2. Scatter the cherry tomatoes, red onion, cucumber slices, and avocado (if using) over the lettuce.
3. Sprinkle the toasted nuts and crumbled cheese on top.
4. If using pomegranate seeds or orange segments, add them for an extra burst of flavor.

Step 3: Dress the Salad

1. Give the vinaigrette one final whisk before drizzling it over the salad.
2. Gently toss the salad to ensure the dressing coats all the ingredients evenly.
3. Let the salad sit for about 5 minutes to allow the flavors to blend.

Step 4: Serve and Enjoy

1. Serve immediately as a side dish or add grilled chicken, shrimp, or tofu to turn it into a main course.
2. Enjoy this refreshing and nutritious Butter Lettuce Salad with Citrus Vinaigrette!

Tips for the Best Salad

• Use fresh and high-quality ingredients: The freshness of the lettuce and citrus juices makes a big difference.
• Adjust sweetness: If you prefer a sweeter dressing, add a little more honey or maple syrup.
• Experiment with toppings: Try adding toasted pumpkin seeds, dried cranberries, or sunflower seeds for variety.
• Chill before serving: For a crisp, refreshing salad, refrigerate the greens and dressing before serving.

Conclusion

This Butter Lettuce Salad with Citrus Vinaigrette Recipe is a simple yet elegant dish that can elevate any meal. The combination of soft butter lettuce, fresh vegetables, crunchy nuts, and creamy cheese, all brought together with a zesty citrus vinaigrette, creates a harmonious and satisfying salad. Whether enjoyed as a light lunch, side dish, or base for a protein-packed meal, this salad is sure to impress. Try it today and savor the fresh, bright flavors in every bite!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.