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–+ servings
Butter Lettuce Cucumber Salad

Butter Lettuce Cucumber Salad That's Refreshingly Creamy

This Butter Lettuce Cucumber Salad features a creamy dressing and vibrant ingredients, making it a refreshing and versatile dish.
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Prep Time 15 minutes
Pickling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 Butter Lettuce Handle gently to avoid bruising.
  • 1 medium Cucumber Peel if preferred.
  • 1 cup Grape Tomatoes Substitute with cherry tomatoes if desired.
  • 4 medium Radishes Can be omitted for a milder flavor.
For the Dressing
  • 1 cup Sour Cream Use plant-based for vegan option.
  • 2 tbsp White Wine Vinegar Swap with apple cider vinegar if desired.
  • 2 tbsp Fresh Lemon Juice Lime juice is a good alternative.
  • 1 tbsp Dijon Mustard Yellow mustard can be used for a milder taste.
  • 1 tbsp Granulated Sugar Consider honey or agave for sweetness.
  • 1 clove Garlic Use garlic powder if fresh is not available.
  • 2 tbsp Chives Substitute with any preferred herbs.
  • 2 tbsp Dill Use fresh for best flavor.
  • 1 tsp Kosher Salt Sea salt is a good alternative.

Equipment

  • Mixing Bowl
  • jar
  • Salad Spinner
  • Whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prepare Pickled Onions: In a jar, combine white wine vinegar, granulated sugar, and kosher salt, stirring until dissolved. Microwave for about 30 seconds. Add thinly sliced red onions and let pickle for at least 1 hour at room temperature.
  2. Make the Dressing: Whisk together sour cream, fresh lemon juice, Dijon mustard, granulated sugar, minced garlic, and kosher salt until smooth. Adjust seasoning as needed, then fold in chopped chives and dill.
  3. Assemble the Salad: Tear butter lettuce into bite-sized pieces, rinse, and dry. In a bowl, combine lettuce, halved grape tomatoes, sliced cucumber, and radishes. Add pickled onions.
  4. Dress the Salad: Drizzle dressing over the salad and toss gently until everything is lightly coated. Add additional salt or pepper to taste.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store any leftover salad in an airtight container for up to 2 days. Keep dressing separate. Pickled onions can be kept for up to 1 week in the fridge.

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