Butter Lettuce Salad with Lemon Parmesan Dressing
/When the weather gets warm and your kitchen is the last place you want to be, this is the salad that saves the day. It's light, it's bright, and it comes together in minutes. It’s simple, but honestly my favorite salad… for the moment.
INGREDIENTS HIGHLIGHTS
Butter Lettuce — The silky, delicate base of this salad. Its buttery texture and mild flavor let the other ingredients shine without overpowering the palate.
White Onion — Sliced thin to add a crisp, slightly sharp bite that cuts through the richness of the avocado and dressing.
Tomato — Bite-sized pieces bring juicy sweetness and a pop of color. Choose a ripe tomato for best flavor.
Avocado — Creamy and rich, it adds substance and a luxurious mouthfeel to balance the fresh greens.
Green Olives — Rough diced for textural interest, they bring a briny, salty depth that anchors the whole salad.
Lemon & Parmesan Dressing — The flavor backbone. Tangy lemon brightens everything while Parmesan adds umami complexity (recipe coming soon).
Fresh Grated Parmesan Cheese — A second hit of Parmesan adds nuttiness and creates little pockets of salty, savory flavor throughout.
Roasted Pumpkin Seeds — These bring a subtle earthiness and satisfying crunch that makes every bite interesting.
Salt & Pepper — The finishing touches that tie all the flavors together and enhance each ingredient's best qualities.
HOW TO MAKE IT
First, make the Lemon & Parmesan dressing from scratch. While a store-bought option will work in a pinch, the homemade version is truly worth the effort. I like to make a full jar and keep it in the fridge, it stays fresh for a couple of weeks and makes weeknight salads effortless.
To assemble: Combine all the prepped vegetables in a bowl. Add salt, pepper, and dressing to taste, then toss everything together until evenly coated. That's it; you've got a bright, satisfying salad that tastes like summer.
Butter Lettuce Salad with Lemon Parmesan Dressing
Ingredients
Instructions
- Spin or dab washed, torn butter lettuce to remove excess water. Place the dry lettuce into a large salad bowl.
- Scatter the onion, tomato, avocado, and olives over the lettuce. Sprinkle with salt and pepper to taste.
- Pour the Lemon Parmesan Dressing (recipe coming soon) over the top and toss it all together; start with one tablespoon of the dressing if you prefer your dressing on the lighter side.
- Plate in two serving bowls and sprinkle with the Parmesan and pumpkin seeds.