Butter Lettuce Salad & Herb-Feta Dressing with Avocado, Carrots & Cucumber

Butter Lettuce Salad & Herb-Feta Dressing

with Avocado, Carrots & Cucumber

20 MIN
$13.99 2 Servings
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From the Test Kitchen

This crisp, vibrant salad brings together a bevy of vegetables with a creamy dressing of mashed feta, buttermilk, parsley, chives, and more.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
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fresh
ingredients
Butter Lettuce Salad & Herb-Feta Dressing with Avocado, Carrots & Cucumber
Title
  • 2 oz Feta Cheese
  • 1 head Butter Lettuce
  • 1 Avocado
  • 1 Persian Cucumber
  • 6 oz Carrots
  • ¼ cup Buttermilk
  • 1 bunch Parsley
  • 1 bunch Chives
  • 1 oz Sliced Pickled Jalapeño Peppers
  • ⅓ cup Crispy Onions
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the chives. Roughly chop the parsley leaves and stems. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Peel the carrots; grate on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Roughly chop the peppers. Thoroughly wash your hands immediately after handling.

2 Make the dressing

In a large bowl, combine the feta (crumbling before adding), buttermilk, a drizzle of olive oil, and 1 tablespoon of water Using a fork, mash to thoroughly combine. Add the sliced chives, chopped parsley, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced cucumber, grated carrots, and diced avocado; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the crispy onions. Enjoy!

Tips from Home Chefs

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Butter Lettuce Salad & Herb-Feta Dressing

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the chives. Roughly chop the parsley leaves and stems. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Peel the carrots; grate on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Roughly chop the peppers. Thoroughly wash your hands immediately after handling.

2 Make the dressing

In a large bowl, combine the feta (crumbling before adding), buttermilk, a drizzle of olive oil, and 1 tablespoon of water Using a fork, mash to thoroughly combine. Add the sliced chives, chopped parsley, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced cucumber, grated carrots, and diced avocado; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the crispy onions. Enjoy!

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