10-Minute Butter Lettuce Salad with Avocado Dressing

Crisp, creamy, and vibrantly green. We’re leaning into "seasonal simplicity" by layering snap peas and spicy radishes over delicate butter lettuce. The real star is the avocado, utilized twice for maximum creaminess. It’s a high-impact, texture-driven salad that’s quick to assemble but looks like it came straight from a chef’s garden.

📝 Ingredients

• 1/2 ripe avocado
• 1/4 cup mayonnaise
• 2 Tbsp buttermilk
• 2 Tbsp grated Parmesan
• 1 Tbsp red wine vinegar
• 1 small garlic clove, (roughly chopped)
• 1/2 tsp Dijon mustard
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp Flaky sea salt ()
• 1 head butter lettuce, (stem removed, leaves separated)
• 1/3 cup snap peas, (cleaned, thinly sliced into 1/2" pieces; can use snow peas!)
• 1 ripe avocado, (peeled and thinly sliced)
• 2 radishes, (thinly sliced)
• 2 Tbsp chives, (thinly sliced)

👨‍🍳 Instructions

1. 1Make the avocado dressing. Place ½ an avocado, ¼ cup mayo, 2 Tbsp buttermilk, 2 Tbsp grated Parmesan, 1 Tbsp red wine vinegar, 1 garlic clove, ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper in the bowl of a small blender or food processor. Pulse or blend until very smooth and thick. Refrigerate until needed.
2. 2Assemble the salad. Place cleaned whole or ripped butter lettuce leaves on a serving plate or in a large bowl. Add sliced snap peas, avocado, and radishes, then sprinkle with chopped chives.
3. 3Dress the salad, then serve! Either serve the dressing on the side or dollop a few spoonfuls all over the top. Sprinkle with a generous pinch of flaky sea salt and additional black pepper, if wanted. Toss the salad, or let guests dress and toss it themselves. Serve immediately!