Martha Stewart Butter Lettuce Salad with Avocado

Martha Stewart butter lettuce salad with avocado is a quick, elegant green salad made with tender butter lettuce, creamy avocado and a ginger lime dressing, ready in 15 minutes. Try this easy salad for a light lunch or a spring dinner party, since it's no-cook and takes just one small bowl.

Dress the lettuce leaves a few at a time, starting with the smallest, and layer them over the avocado as you go. Toss everything at once and the delicate leaves wilt and the avocado gets buried.

Martha stacks the dressed leaves over a few avocado slices, so the creamy surprise only shows up as you eat. The dressing leans on grated fresh ginger and yuzu rice wine vinegar instead of a plain vinaigrette, which gives it a fragrant, citrusy bite.

Martha Stewart Butter Lettuce Salad with Avocado

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking timeminutes

Calories

190

kcal

Tender, sweet butter lettuce leaves are dressed in a bright ginger and lime vinaigrette, then stacked high over sliced avocado. Toasted sesame seeds and flaky salt add a light crunch right before serving.

Ingredients

• 1 tablespoon yuzu rice wine vinegar or unseasoned rice wine vinegar
  

• Juice of 1 lime
  

• 2 teaspoons peeled and grated fresh ginger
  

• 2 teaspoons sugar
  

• 1 tablespoon safflower oil
  

• Coarse salt and freshly ground pepper
  

• 1/4 avocado, peeled, and thinly sliced, for serving
  

• 1 head butter lettuce, inner leaves only
  

• 2 teaspoons toasted sesame seeds, for serving
  

• Flaky sea salt, such as Maldon, for serving
  

Directions

• Make the dressing: Whisk 1 tablespoon yuzu rice wine vinegar, the juice of 1 lime, 2 teaspoons grated fresh ginger and 2 teaspoons sugar in a small bowl. Then whisk in 1 tablespoon safflower oil in a slow, steady stream until the mixture emulsifies, and season with salt and pepper.
• Arrange the avocado: Place the thinly sliced avocado in the center of a chilled serving plate. Season it with a little salt and pepper.
• Dress the small leaves: Start with the smallest butter lettuce leaves and add them to the dressing just to coat. Then place them around and over the avocado.
• Layer the larger leaves: Repeat the dressing and layering with the next size of leaves, working from smallest to largest. Keep stacking so the avocado stays tucked underneath.
• Finish and serve: Sprinkle the toasted sesame seeds and flaky sea salt over the top. Serve right away, while the leaves are crisp and the dressing is still bright.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different lettuce for this salad?

Bibb or Boston lettuce works well, since both have the same soft, cup-shaped leaves. Sturdier greens like romaine are tougher and won't stack as prettily on the plate.

What can I use if I don't have yuzu rice wine vinegar?

Unseasoned rice wine vinegar is the easy swap, and the recipe calls for it as an option. Avoid the seasoned kind, because it already has sugar and salt that would throw off the dressing.

Can I make the dressing ahead of time?

Yes, whisk it up to a day ahead and keep it covered in the fridge. Give it a quick whisk before using, since the oil can separate as it sits.

How do I keep the avocado from browning?

Slice it just before you assemble the plate, because the lime in the dressing only slows browning a little. Tucking the slices under the lettuce also limits their exposure to air.

What is the most common mistake with this salad?

Dressing all the leaves in one big toss is the usual slip, since butter lettuce is delicate and bruises easily. Coating a few leaves at a time keeps them light and lets you build the stack.