Butter Lettuce Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad of butter lettuce, asparagus, peas, cucumber, radish, avocado, and almonds tossed with lemon vinaigrette and topped with parmesan. It's fresh and nutty. Serve alongside any meal or enjoy it as a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 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)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1238mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 569mg
- Calcium
- 111mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.