Butter Lettuce Salad – Nicky’s Kitchen Sanctuary

A mild salad made with tender leaves of butterhead lettuce, crunchy cucumber, juicy grapes (yes, grapes in salad are FANTASTIC!) and a sprinkling of Parmesan. All tossed together with a simple vinaigrette.

A tall, overhead shot of Butter Lettuce Salad in a large white bowl. The bowl with the salad is placed in the centre of the image, in the top right corner of the bowl there are two silver metal salad salad servers sticking out of the dish. In the top left corner of the image, you can see a clear glass jug with the rest of the salad dressing in it. Just tucked below the bottom right-hand side of the bowl, there is a white napkin. This is all set on a light blue/grey background.

I love adding a large heap of salad to my dinner plate, I find it adds a wonderful bit of freshness and crunch to my meals.

This salad has it all! The fresh, vibrant lettuce, creamy saltiness from the parmesan, juicy grapes for a little pop of freshness and crunchy chunks of cucumber. Toss it all together with honey-oil-vinegar dressing and you’ve got perfectly balanced flavours and textures.

📋 Ingredients

Butterhead Lettuce – Butterhead lettuce is a lovely sweet and mild variety of lettuce, which doesn’t get soggy with dressing.
Cucumber for crunch – I like to use baby cucumber, but regular cucumber is fine
Grapes – my kids are obsessed with grapes in salad, and they really do add a fantastic sweet freshness to most salads.
Parmesan – for a savoury/salty addition.
Easy vinaigrette – a simple mix of vinegar, oil, honey, salt and pepper to dress the leaves.

How to make it:

***Full recipe with detailed steps in the recipe card at the end of this post***

Start off by mixing all the dressing ingredients together in a small jug or bowl.
Then, just toss the salad ingredients together in a bowl and pour over the dressing right before serving. It’s important you add the dressing only JUST before serving to prevent the veg from getting soggy!

Pro Tip

I like to whip up extra salad dressing to use for more salads during the week. Keep covered at room temperature and it should easily last for a week.

This only takes 10 minutes to whip up and takes your meals to a whole other level!

A tall, overhead shot of Butter Lettuce Salad in a large white bowl. The bowl with the salad is placed in the centre of the image on top of a large wooden cutting board, on the top right corner of the cutting board, beside the bowl, there are two silver metal salad salad servers sticking out of the dish. In the top left corner of the image, you can see a clear glass jug with the rest of the salad dressing in it. Just tucked below the bottom right-hand side of the bowl, there is a white napkin. This is all set on a light blue/grey background.

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🍽️ What to serve it with

So vibrant and refreshing!

A tall shot of Butter Lettuce Salad in a large white bowl. The bowl with the salad is placed in the centre of the image on top of a large wooden cutting board, on the top right corner of the cutting board, beside the bowl, there are two silver metal salad salad servers sticking out of the dish. In the top left corner of the image, you can see a clear glass jug with the rest of the salad dressing in it. In the bottom left corner of the image, you can ever so slightly see a white napkin. This is all set on a light blue/grey background.

🍲 More fantastic salad ideas

Can I make it ahead?

Yes, so long as all of the salad ingredients are very fresh, you can make up the salad, cover and refrigerate for 2-3 days.
Make the vinaigrette up to a week in advance. Cover and store at room temperature. You will need to whisk it up before serving, as the ingredients will separate upon resting.
It’s very important NOT to mix the dressing with the salad if making ahead. If you want to serve the salad dressed, pour the dressing on right before serving, otherwise the leaves will go soggy.

How to scale up and down this recipe:

You can double or halve the recipe, sticking to the same ingredient ratios.

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First make the vinaigrette by adding all of the ingredients to a small bowl or jug and whisking together until combined. Put to one side.

4 tbsp apple cider vinegar, 2 tbsp honey, 2 tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper
Place the lettuce leaves in a large salad bowl and add in the sliced cucumbers and grapes. Toss together.

2 heads butter lettuce, 3 baby cumbers, 20 red or green seedless grapes
Drizzle over the vinaigrette and toss again to coat the leaves.
Sprinkle over the parmesan and serve.

3 tbsp grated parmesan cheese

Nutritional information is approximate, per serving, including the dressing.

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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