Crisp Butter Lettuce Salad with Lemon Vinaigrette

I love a simple mixed green salad before a meal. My Butter Lettuce Green Salad is crisp, herbal, and pairs beautifully with a slightly sweet vinaigrette—my favorites are Orange Honey Dressing or a White Balsamic Honey Mustard Vinaigrette. A balsamic or any dressing with a touch of sweetness helps balance the herbs and the anise notes from the fennel.

This salad starts with tender butter lettuce and is topped with thinly sliced English cucumber, shaved fennel, creamy avocado, and a mix of fresh herbs—parsley, dill, and a few mint leaves. The combination is bright and refreshing. I usually dress the salad right before serving with Orange Honey Dressing, but any slightly sweet vinaigrette works well.

What is a mixed green salad?

A mixed green salad is typically served as a starter and usually does not include protein. It often features lettuces such as romaine, iceberg, or baby greens and is topped with simple vegetables like tomatoes, cucumber, carrots, and thinly sliced onion. Portions are generally modest, intended to precede the main course.

Butter lettuce belongs to the Bibb and Boston lettuce family and is characterized by smooth, round leaves with a mild, slightly sweet flavor. Because the leaves are tender and sturdy, butter lettuce is often used as a vessel for wraps or low-carb tacos. Its delicate taste complements cooling cucumber and the subtle anise of fennel, making it my preferred lettuce for this salad.

How to make this Butter Lettuce Green Salad

If your butter lettuce head is large, use about half for this recipe—both outer and inner leaves are lovely in the salad. Gently separate the leaves starting from the outer edge, rinse them in cold water, and place them on a towel to dry thoroughly.

Rinse the English cucumber and slice it thinly with the skin on; small Persian cucumbers work nicely as well. About 1 cup of thin cucumber slices is ideal for this salad.

For the fennel bulb, choose a small to medium-sized bulb. Trim off the fronds, slice the bulb in half, and remove the core. Very thin slices are best—use a mandolin if you have one or slice as thinly as possible with a sharp knife. Fresh fennel has a mild licorice or anise-like flavor that adds a lovely brightness to salads.

Prepare the herbs by using the leaves only. I use a generous amount of flat-leaf parsley, a pinch of dill sprigs (the leafy tips off the stem), and a few mint leaves—just enough to brighten the salad without overpowering it. Peel and slice the avocado and hold it until the salad is dressed, then add it right before serving.

Let’s assemble the salad

Arrange the dried butter lettuce leaves on a large platter. Scatter the shaved fennel over the leaves, then tuck cucumber slices among the greens. Sprinkle the parsley, dill, and mint evenly. If you’re ready to serve, drizzle the salad with your preferred dressing, such as Orange Honey Dressing, then top with sliced avocado, a pinch of salt, and freshly ground pepper.

Each bite delivers crisp coolness with herbaceous notes and a hint of anise from the fennel. The slightly sweet vinaigrette ties the flavors together perfectly.

Substitutions and tips

• Don’t dress the salad until just before serving to keep the leaves crisp.
• You can prep the components ahead of time, but hold off on slicing the avocado until serving.
• Substitute celery for fennel if you prefer a milder crunch.
• Little Gem lettuce or tender romaine hearts are good alternatives to butter lettuce.
• A creamy Ranch or Green Goddess dressing also pairs well with these ingredients.
• If using regular cucumbers, peel and seed them, then slice thinly.
• Add cold cooked jumbo shrimp to turn this into a lovely brunch salad.

Enjoy this delicious Butter Lettuce Green Salad!

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