Avocado Lettuce Salad takes an ordinary green salad and turns it into something fun, fresh, and full of flavor. A crisp lettuce base is topped with creamy avocado, salty feta, and sweet, crunchy almonds that perfectly complement each other. It's always a hit at BBQs, potlucks, and family dinners.
I first made this salad for a summer church potluck, and there wasn't a single bite left by the end. If I'm short on time, I'll happily grab Brianna's bottled dressing because it's absolutely delicious, but I love the extra personal touch that a homemade poppyseed dressing adds. It always makes the salad feel just a little more special.
Avocado is a magical ingredient that elevates any dish! Try this avocado salmon and avocado tomato pita to really see it shine.
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Why You’ll Love This Recipe
- The candied almonds take only 5 minutes: One of my favorite components for sweetness and texture will be ready in just 5 minutes. It’s quick and worth the effort to tie all the ingredients together.
- It’s easy to prepare parts of the salad ahead: Prepare the candied almonds and poppyseed dressing in advance to make serving easier and faster.
- It’s perfect for crowd and party serving: You can easily serve this at any party or event. Between the crowd-pleasing taste and presentation, it’s guaranteed to impress.
Ingredients
- Lettuce: You can use either romaine or spring mix in this salad recipe. The romaine adds a lovely crunch, while the spring mix provides a color contrast. Pick your favorite or use a mixture to get the best of both.
- Avocado: To ensure that your avocados are ripe and ready for use, lightly squeeze them. They should have a little give while remaining firm. If they are hard, they’re not ready, and if they are mushy, they are overripe.
- Dried cranberries: Not only do they add a pop of color, but their chewy texture and tart flavor also complement the creamy avocado and salty feta really well.
- Mayonnaise: This provides the creamy base for the homemade dressing. It adds just the right amount of richness to the salad and helps the dressing cling well to the lettuce.
- Feta cheese: I prefer to crumble a block of feta rather than purchase crumbled feta. The blocks have less moisture and have a much better texture. It’s one of my favorite cheeses, and I use it often with avocado recipes, including this avocado feta toast.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the greens: You can go with any type of lettuce that you like, including butter lettuce and arugula, depending on your flavor and texture preference.
- Switch the nuts: The candied element works well with walnuts or pecans if you prefer them to almonds.
- Add fruit: You can add chopped strawberries, blueberries, or even sliced peaches in addition to or instead of the dried cranberries.
How to Make Avocado Lettuce Salad
The steps needed to put together this simple avocado lettuce salad. There isn’t any prior work needed besides measuring the dressing ingredients and slicing the avocados!
- Step 1: Make the candied almonds. Add all the ingredients for the almonds to a skillet over medium heat until the butter melts and the mixture starts to bubble. Then, transfer it to a plate and allow it to cool.
- Step 2: Prepare the dressing. Next, whisk all the poppyseed dressing components in a mixing bowl until nice and smooth.
- Step 3: Layer the salad ingredients. Layer the greens, avocado, cranberries, feta, and candied almonds.
- Step 4: Dress and serve. Drizzle the dressing on top and serve! For dinner enjoy it alongside some steak skewers and a refreshing cucumber limeade.
Expert Tips
- Prevent the avocado from browning: One of the easiest ways is to wait to add it until just before serving. If you want to add it a little early, squeeze fresh lime or lemon juice over the top to slow down the oxidation process so it stays fresher longer.
- Layer the salad for presentation: Instead of tossing the ingredients together, layer them for aesthetics. This will allow you to see all of the elements and keep the avocado from breaking up.
- Dress individual servings: Instead of dressing the whole salad, serve the avocado lettuce salad dressing on the side. Then, you can add however much you like and dress individual portions. This also prevents the lettuce from wilting.
- Storage directions: The candied almonds may be stored in an airtight container at room temperature for up to 3 days, and the dressing may be stored in the fridge for up to 5 days. Prepare the salad (without the avocado) no more than 24 hours in advance to keep it fresh and crisp, then use it immediately. You can save undressed salad for 1-2 days!
Serving Suggestions
- This pressure cooker honey mustard chicken pairs beautifully with this simple avocado salad! It turns it into a delicious and filling meal. Plus, it features another one of Brianna’s tasty dressings.
- Leftover shrimp on the barbie is one of my favorite proteins to throw on top of this salad. It turns it into a complete and nutritious lunch option!
- These caramelized pecans are a little sweeter and are cinnamon-spiced. They would make a great topping instead of the almonds. Try adding croutons, crispy fried onions, and more to make the recipe feel more like your own.
Avocado Lettuce Salad Recipe FAQs
The homemade poppyseed dressing is quick and easy, and it pairs so well with the ingredients in this salad! However, Brianna’s poppyseed dressing is my favorite shortcut because it’s delightfully tangy and flavorful. A light, tangy yet creamy dressing is the way to go here, instead of an oil-based vinaigrette.
I recommend preparing and assembling it right before serving for freshness. However, you can make the dressing and candied almonds in advance and store them separately. Then, it’s as simple as layering the greens with the toppings when you’re ready to enjoy the salad.
Grilled chicken, rotisserie chicken, shrimp, chickpeas, and more are amazing additions to the salad to give it some protein. You can add almost anything you want as long as it goes well with the dressing and avocado!
Sure! Any creamy and tangy dressing would complement the ingredients perfectly. I will say that Brianna’s poppyseed dressing is my go-to for this recipe when I don’t feel like making it myself.
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Avocado Lettuce Salad
Ingredients
Sugared Almonds:
- ½ cup sliced almonds
- 1 Tablespoon butter
- 2 Tablespoon brown sugar
Dressing:
- ½ cup mayo
- 2 Tablespoons granulated sugar
- 1 Tablespoon apple cider vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon salt
- ½ teaspoon poppy seeds
Salad:
- 8 cups heart of romaine chopped
- ½ cup prepared sugared almonds
- 1 avocado sliced
- ½ cup dried cranberries
- ¼ cup crumbled feta cheese
- prepared dressing
Instructions
For Almonds:
- Combine all ingredients in a small sauté pan and cook over medium heat until butter is melted. Toss to combine and cook until slightly bubbly.
- Transfer to a clean plate to cool.
- Once cool you can use immediately or store in airtight container.
For Dressing:
- Combine all ingredients in a small bowl and whisk until smooth.
For Salad:
- Layer greens, avocado, dried cranberries, feta cheese, and almonds on a plate. Top with dressing.
Video
Notes
- Prep ahead by making the candied almonds up to 3 days in advance and the dressing up to 5 days ahead. Assemble the salad (without the avocado) no more than 24 hours before serving for the freshest texture.
- For the freshest color, add the avocado just before serving. If adding it earlier, toss it with a little fresh lemon or lime juice to help slow browning.
- Serve the dressing on the side and let everyone dress their own salad. This keeps the lettuce crisp and prevents leftovers from becoming soggy.
Anna says
I love that dressing! This looks so good! Gotta try