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Avocado Lime Lettuce Salad - Fresh, Creamy, and Bright

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Romaine or butter lettuce (1 large head or 2 small hearts), washed and dried
  • Avocados (2 medium), ripe but still slightly firm
  • Cucumber (1 small), thinly sliced or diced
  • Red onion (1/4 small), thinly sliced
  • Fresh cilantro (small handful), roughly chopped
  • Pepitas (pumpkin seeds) or sliced almonds (1/3 cup), toasted
  • Feta or Cotija cheese (1/3 cup), crumbled (optional)
  • Extra-virgin olive oil (3 tablespoons)
  • Fresh limes (2), for juice and zest
  • Honey or agave (1–2 teaspoons), to balance acidity
  • Dijon mustard (1/2 teaspoon), for emulsifying the dressing
  • Garlic (1 small clove), finely grated or minced
  • Kosher salt and black pepper, to taste
  • Optional add-ins: cherry tomatoes, radishes, corn, cooked chicken, shrimp, or black beans

Method
 

  1. Prep the greens: Tear or chop the lettuce into bite-size pieces. Dry it well so the dressing clings. Add to a large bowl.
  2. Slice the veg: Cut the cucumber and red onion. If the onion tastes sharp, soak it in cold water for 5 minutes, then drain.
  3. Toast the seeds: In a dry skillet over medium heat, toast pepitas until fragrant and just starting to pop, 3–4 minutes. Set aside to cool.
  4. Make the dressing: In a small jar or bowl, whisk together olive oil, the zest of 1 lime, the juice of 2 limes, honey, Dijon, garlic, a pinch of salt, and a few grinds of pepper until smooth and glossy. Taste and adjust acidity or sweetness.
  5. Cut the avocados: Halve, pit, and cut into chunks or thin slices. If you like them extra creamy, gently smash a few pieces so they blend with the dressing.
  6. Assemble: Add cucumber, onion, cilantro, and avocado to the lettuce. Drizzle over about two-thirds of the dressing.
  7. Toss gently: Use clean hands or salad tongs to toss without crushing the avocado. Add more dressing if needed.
  8. Finish: Top with toasted pepitas and crumbled feta or Cotija if using. Sprinkle with a pinch of salt and a last squeeze of lime. Serve right away.