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+ servings
Lettuce Salad
Prep Time
15 mins
Total Time
15 mins
 

Lettuce Salad with fresh crisp vegetables and a light lemon vinaigrette. The perfect healthy salad for the whole family, for potlucks, summer parties and entertaining. Serve with some grilled fish or chicken on the side and you have the perfect healthy dinner!

Course: Salad
Cuisine: Western
Keyword: Lettuce Salad
Servings: 6 servings
Calories: 193 kcal
Ingredients
  • 1 head green leaf lettuce, rinsed, spun dry and chopped Romaine or iceberg lettuce would work as well
  • 1 garden cucumber - peeled and sliced Any other cucumber would work
  • 1 large avocado, peeled, pitted and sliced or 2 medium avocados
  • 2 medium carrots, washed and shredded
  • 2 hard-boiled eggs
  • ¼ small red onion, thinly sliced
Lettuce Salad Dressing
  • ¼ cup lemon juice, freshly squeezed from 1 medium lemon
  • ½ cup extra virgin olive oil
  • ¼ teaspoon black pepper, freshly cracked
  • ½ teaspoon salt
Instructions
  1. Hard-boil, peel and slice eggs. Place 2 eggs in a sauce pan. Completely cover with water. Place on high heat and bring to a boil. Let them boil for 10 minutes. Remove eggs from sauce pan with a slotted spoon. Place in a bowl filled with ice and cool water and let them sit in the water for 5 minutes.

    Remove the eggs and wipe with a kitchen cloth. Peel the eggs and slice them into quarters.

  2. Rinse, spin and chop the lettuce. Cut off the core of the lettuce (the white part at the end) then discard. Carefully separate the lettuce leaves then thoroughly rinse them. Place in a salad spinner and spin until dry. (If you do not have a salad spinner, dry the leaves with a clean kitchen towel or good quality paper towel.)

    Stack a quarter of the lettuce leaves on a chopping board. Slice in the middle across the core then chop the leaves. (Please see step by step photos in the post to see what I mean.

    Arrange the lettuce leaves on a large platter.

  3. Arrange the salad. Arrange the other vegetables over the lettuce leaves: the cucumber, avocado, carrots, and red onions. Also add the hard-boiled eggs.

    Cover the salad with plastic wrap and place in the fridge until ready to serve!

  4. Make the dressing: Combine all the ingredients for the dressing in a small mixing bowl or a liquid measuring cup. Whisk well to combine. The dressing will thicken up.

  5. Serve. Use a salad serving tong to place some of the salad unto a plate. Be sure to get all the vegetables and some slices of egg. Drizzle the dressing over the salad as desired. Toss to combine and enjoy!

Recipe Notes

1. I used green lettuce but other kinds of lettuce like romaine or iceberg lettuce would work too.

2. The dressing for this salad is a little more than required. Save the rest of the dressing in the fridge for pouring over other salads like Chicken Avocado Salad or Avocado Salad.

3. Nutritional information is an estimate and takes into consideration the fact that not all the dressing is used in the salad.

4. You could replace the carrots with tomatoes or bell peppers.