Avocado Lettuce Salad

5 from 1 vote

This Avocado Lettuce Salad is a refreshing summer side dish that makes a green salad impressive and delicious. It has salty and tangy elements that elevate the rich and creamy avocado.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Servings: servings

Calories: 254kcal

Author: Kadee & Desarae

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.

Nutrition