I have been making this butter lettuce salad on repeat this spring. It's vibrant and full of flavor, with a creamy green goddess dressing and lots of spring vegetables.

Hi, hello! Popping in to share this pretty little green goddess salad recipe just in time for spring. It's got all my favorite spring produce, like butter lettuce (Bibb lettuce or escarole* are peeerfect here), sugar snap peas, radishes, and cucumber.

I toss the vegetables in a creamy avocado and yogurt green goddess dressing that's truly addictive. If you want a more substantial meal, I recommend adding some leftover cooked grains, meat, or white beans.

^{* Escarole is technically a chicory but I find it's bitterness quite mild so it's a great alternative to lettuce.}

Why You'll Love This Salad

• This salad is creamy, lemony, and perfect for spring.
• It's light, crisp, and crunchy in texture. The sugar snap peas are SO good, they're juicy, and crunchy, and deliciously sweet.
• I'm not one to, really, ever, favor aesthetics over flavor when it comes to food, but I just have to point out how pretty this salad is! It's really one of those dishes where the produce speaks for itself.
• It's super easy! And make-ahead friendly, too.

Key Ingredients

Let's dive into key ingredients!

• Lettuce/Chicories: I recommend going for a light, crisp lettuce or chicory here. Butter lettuces, like Boston lettuce or Bibb lettuce are great options. I like using escarole, too, as it's got a nice flavor and a very mild bitterness. You can also try a mix of 25% watercress and 75% lettuce!
• Cucumber: Persian cucumbers are my favorite. They're small, crisp, and basically seedless.
• Sugar Snap Peas: Raw sugar snap peas are a wonderful addition here, providing lots of crunch and a bit of sweetness.
• Radishes: You can use any kind of radish you like here.
• Green Goddess Dressing: This is my go-to green goddess dressing recipe. I use yogurt, avocado, tons of herbs, garlic, and a bit of jalapeno.
• Grains (optional): For a standalone meal, you can add some leftover cooked grains to the salad. Barley, farro, and quinoa are all delicious here.
• Protein (optional): Customize this salad as you like. Try adding some cooked salmon, grilled chicken, tuna, or white beans for a vegetarian option.

How to Make This Salad

This salad could not be easier. Just chop up your vegetables and toss them in a bowl with the dressing. I usually use about 3 tablespoons dressing, but you can use however much you like.

And voila! The salad is ready for you to enjoy.

Tips and Tricks

• Season generously. This salad really benefits from lots of salt and pepper to bring out the flavors.
• Add the dressing just before serving. The dressing is quite thick and creamy, so it can weigh down the ingredients and make the lettuce soggy. You'll want to toss the vegetables with the dressing right before serving, and serve immediately.

Serving Ideas

• Make this salad for a weekday lunch alongside socca, a crispy chickpea pancake.
• If you're hosting a small gathering, you can double or triple the salad and serve alongside some lemony ricotta gnocchi, shrimp cacciatore, or grilled fish (or chicken).
• Bring this dish to a spring picnic!

Storage and Make-Ahead Instructions

Unfortunately, this salad does not make for great leftovers. However, you can easily assemble the components in advance and enjoy throughout the week:

• Prep and chop all of the vegetables, then store in an airtight container for a couple of days. I recommend storing the lettuce in a separate container lined with a paper towel to help absorb excess moisture.
• Store the dressing in its own container.