Butter Lettuce Salad with Asparagus and Olives
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Blanched asparagus, briny olives, and crunchy croutons come together in this effortlessly elegant Butter Lettuce Salad that’s perfect for any occasion! It is a light, fresh addition to any of your favorite main dishes, with a surprisingly easy homemade dressing that is packed with flavor.
Sheila’s Recipe Snapshot for Butter Lettuce Salad
This butter lettuce salad is the perfect balance of fresh, crunchy, and tangy – I make it whenever I want to elevate a simple dinner into something special without much effort!
Who said salads have to be boring? I don’t know about you, but I personally love a good salad. But good salads have to have a variety of components to really wow! It is all about the balance of crunchy textures with savory and zippy flavors that keep you coming back for more.
This butter lettuce salad has fresh butter lettuce that serves as the perfect base that cradles all the other ingredients beautifully. Then it is topped with blanched asparagus that adds a fresh spring vibe and briny olives and nutty Parmesan that create layers of flavor in every bite.
What really takes this butter lettuce recipe over the top is the homemade honey Dijon vinaigrette— it’s the perfect balance of sweet, tangy, and savory that ties everything together without overpowering the delicate ingredients!
Ingredient Notes for Butter Lettuce Salad
- Asparagus | Quickly blanched until bright green and crisp-tender, it adds a fresh spring element and slight crunch.
- Butter Lettuce | Also known as bibb lettuce! Butter lettuce leaves have the perfect buttery texture and sweet flavor.
- Manzanilla Olives | These green pimento-stuffed olives offer a briny, salty flavor.
- Parmesan Cheese | Use shaved rather than grated for some creamy bites throughout the salad.
- Sliced Almonds | Adds some crunch and a subtle nutty flavor!
- Croutons | Provides texture contrast and soaks up some of that delicious dressing.
- Dressing | Simply combine red wine vinegar, honey, whole grain Dijon mustard, kosher salt and black pepper to make a delicious homemade salad dressing.
Variations and Substitutions
- Dressing: Another great option here would be a lemon basil vinaigrette! Or, if you aren’t in the mood to make the dressing, just use your favorite store-bought vinaigrette instead. Something like honey mustard, Italian dressing, or a good quality balsamic vinaigrette would work well.
- Greens: No butter lettuce? Baby spinach or mixed spring greens work beautifully too.
- Protein Add-ins: Turn this into a main dish by adding grilled chicken, salmon, or hard-boiled eggs.
- Cheese Alternatives: Swap Parmesan for crumbled feta, goat cheese, or blue cheese for a different flavor profile.
- Nut Options: Replace almonds with toasted pine nuts, walnuts, or pepitas if you prefer.
How to Make Butter Lettuce Salad
This simple butter lettuce salad recipe is easy to put together, all you need is a microwave safe dish and a salad bowl to serve!
BLANCH THE ASPARAGUS. Place rinsed and trimmed asparagus spears in a microwave-safe dish with 1 tablespoon of water. Cover with a damp paper towel. Cook for 2 minutes, until bright green and crisp tender. Immediately remove the spears with tongs and immerse them in ice water and set aside.
PREP THE LETTUCE. Rinse the lettuce under cool running water and gently break apart the leaves. Use a salad spinner to dry the leaves, then arrange them on a serving platter.
ADD TOPPINGS. Remove the asparagus from the ice water, drain, and cut into bite-size pieces. Add the asparagus to the salad along with the olives, Parmesan cheese, almonds, and croutons.
TOP WITH DRESSING AND ENJOY. In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and olive oil until emulsified. Season with salt and pepper to taste, then drizzle over the salad and serve!
More Recipe Success Tips
Storage Tips
- Greens: I’ve had great success prepping my salad greens ahead of time and keeping them fresh in the fridge. After rinsing and spinning as usual, I layer a couple of paper towels in the bottom of a tightly sealed container, add the lettuce, and place two more paper towels on top before sealing it up. The paper towels help absorb excess moisture, keeping the lettuce crisp and vibrant for up to a couple of days.
- Blanched Asparagus: This can be prepped 1-2 days ahead and stored in the refrigerator.
- Dressing: Make ahead and store in a sealed jar in the fridge for up to a week—just shake well before using.
- Assembled Salad: Best enjoyed immediately. If you must store it, keep dressing separate until ready to serve.
Frequently Asked Questions
Butter lettuce is a type of lettuce known for its soft, tender leaves with a delicate sweet flavor and buttery texture. It grows in loose, round heads with leaves that are more pliable than iceberg or romaine varieties. Also called Boston or Bibb lettuce, it’s perfect for salads because of its gentle flavor that doesn’t overpower other ingredients!
Keep the dressing separate until just before serving, and make sure your lettuce is completely dry after washing.
Looking for more delicious Salad Recipes?
This easy grilled salmon salad and my ultimate wedge salad recipe are always my go-to salads! I have a yummy chicken and kale salad served with a Thai peanut vinaigrette recipe, too!
What to Serve With Butter Lettuce Salad
This butter lettuce salad with asparagus and olives pairs beautifully with blackened catfish or garlic butter chicken for a simple, healthy meal. It also complements creamy pasta dishes by adding a fresh, light counterpoint to the richness. Try it on the side of some gnocchi with pesto saucei or marry me chicken pasta!
For brunch, serve with spinach quiche or ricotta herb savory scones. Alternatively, pair with dinner options like chicken pot pie soup or Swedish meatballs and gravy. It works equally well as a light meal on its own or as a side dish!
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Butter Lettuce Salad
Ingredients
- ½ bunch asparagus trimmed
- 1 head butter lettuce Boston Bibb lettuce
- ½ cup Manzanilla olives green pimento stuffed olives
- ¼ cup Parmesan cheese shaved
- 2 tablespoons sliced almonds
- ½ cup seasoned salad croutons
Vinaigrette
- 2 tablespoons red wine vinegar unfiltered
- 2 tablespoons honey
- 1 tablespoon whole grain Dijon mustard
- 2 tablespoons olive oil or avocado oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- First, blanch the asparagus. Place rinsed and trimmed asparagus spears in a microwave-safe dish with 1 tablespoon of water. Cover with a damp paper towel. Cook for 2 minutes, until bright green and crisp tender. Immediately remove the spears with tongs and immerse them in ice water and set aside.
- Rinse the lettuce under cool running water and gently break apart the leaves. Use a salad spinner to dry the leaves, then arrange them on a serving platter.
- Remove the asparagus from the ice water, drain, and cut into bite-size pieces. Add the asparagus to the salad along with the olives, Parmesan cheese, almonds, and croutons.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and olive oil until emulsified. Season with salt and pepper to taste, then drizzle over the salad and serve.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
