Best 6 Butter Lettuce Salad With Avocado Buttermilk Dressing Recipes

In a culinary world teeming with vibrant flavors and textures, the Butter Lettuce Salad with Avocado Buttermilk Dressing stands as a testament to the harmonious fusion of simplicity and sophistication. This delectable salad is a symphony of crisp butter lettuce, creamy avocado, tangy buttermilk dressing, and a delightful array of optional toppings that elevate it from a humble side dish to a culinary masterpiece.

The star of this salad is undoubtedly the butter lettuce, with its delicate leaves providing a mild, buttery flavor that serves as the perfect foundation for the bolder ingredients. Avocado adds a luscious creaminess and richness, while the buttermilk dressing, with its tangy and refreshing notes, brings everything together in perfect harmony.

But what truly sets this salad apart is the versatility it offers. The optional toppings, ranging from crumbled bacon to roasted nuts, shaved Parmesan cheese to fresh herbs, allow you to customize the salad to your taste preferences, creating a dish that is uniquely yours.

Whether you're a seasoned salad aficionado or new to the world of greens, this Butter Lettuce Salad with Avocado Buttermilk Dressing is sure to captivate your taste buds and leave you craving more. So, gather your ingredients, don your apron, and embark on a culinary journey that promises to delight and inspire.

Let's cook with our recipes!

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS

Butter-Lettuce Salad with Buttermilk and Herbs image

Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1/2 cup low-fat buttermilk
1 tablespoon crème fraîche or sour cream
Finely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole
1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh marjoram or oregano

Steps:

In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.

BUTTERMILK RANCH DRESSING WITH BIBB LETTUCE

Buttermilk Ranch Dressing with Bibb Lettuce image

Provided by Ina Garten

Time 1h10m

Yield 3 cups dressing

Number Of Ingredients 15

Ingredients

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup good mayonnaise
1/2 cup Greek-style yogurt, such as Fage Total
1/2 cup buttermilk, shaken
Salad greens for 6
3 small Bibb lettuces, cut in half through the core
2 large ripe tomatoes, thickly sliced
1 red onion, sliced

Steps:

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
Arrange the lettuce, tomatoes, and onion artfully on salad plates and drizzle with the dressing. Sprinkle with salt and pepper and serve.
Cook's Note: Ina substituted Boston lettuce for Bibb lettuce when taping this episode.

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Boston Lettuce Avocado Salad and Lime Dressing image

Provided by Dave Lieberman

Categories appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

Steps:

Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
Whisk together all the dressing ingredients.
Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

Butter Lettuce, Radish, and Avocado Salad with Mustard Dressing image

When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 slender pink French breakfast radishes or baby round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled, and sliced

Steps:

Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

AVOCADO-BUTTERMILK SALAD DRESSING

Avocado-Buttermilk Salad Dressing image

Make and share this Avocado-Buttermilk Salad Dressing recipe from Food.com.

Provided by grocery girl

Categories Salad Dressings

Time 15m

Yield 1 3/4 cups, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 medium firm-ripe avocado, peeled, seeded and cubed (tested with Haas)
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons grated sweet onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh dill
1/2 teaspoon salt
1/8 teaspoon cayenne

Steps:

Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.
Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.).

Nutrition Facts : Calories 190.7, Fat 17.3, SaturatedFat 3.9, Cholesterol 9.1, Sodium 349.4, Carbohydrate 8.4, Fiber 3.6, Sugar 3.3, Protein 2.8

BUTTER LETTUCE SALAD WITH AVOCADO RANCH DRESSING

Butter Lettuce Salad with Avocado Ranch Dressing image

Categories Salad Salad Dressing Avocado Spring Kosher Lettuce Butter

Yield serves 6

Number Of Ingredients 13

Ingredients

Avocado Ranch Dressing
1 large avocado, peeled and pitted
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup thinly sliced scallions (green parts only)
3 tablespoons freshly squeezed lemon juice, or more to taste
1 teaspoon chopped fresh tarragon
Kosher salt and cayenne pepper, to taste
2 large or 3 small heads butter lettuce
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped flat-leaf parsley
2 large hard-boiled eggs, coarsely chopped
Half-pint cherry tomatoes, halved

Steps:

For the dressing: In a food processor, combine all the ingredients and puree until smooth and creamy.
Core the lettuce heads and separate them into individual leaves. In a large bowl, toss the lettuce leaves with enough of the dressing to coat them lightly; you may not need it all. Arrange the lettuce on a platter. Sprinkle with chives and parsley, then with chopped egg. Scatter the cherry tomatoes around the lettuce. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another elegant, cool-climate Chardonnay.

Tips:

Use a light touch when washing the lettuce. Over-handling can bruise the leaves and make them wilt.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Feel free to add other vegetables to this salad, such as chopped cucumber, radishes, or bell pepper.
To make a vegan version of this salad, use a plant-based milk, such as almond or soy milk, instead of buttermilk.
This salad is best served fresh, but it can be stored in the refrigerator for up to 2 hours.

Conclusion:

This butter lettuce salad with avocado buttermilk dressing is a light, refreshing, and flavorful salad that is perfect for a summer lunch or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try!