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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    250 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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

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!

Browse Steps
1 of 3