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Butter Lettuce, Radish and Avocado Salad with Mustard Dressing

Try this recipe in early spring, when the first radishes appear at farmers' markets.

Health APRIL 2013

  • Yield: Makes: 4 servings (serving size: 1 3/4 cups salad)


  • 1 tablespoon red wine vinegar
  • 2 1/2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons grapeseed or other neutral oil
  • 2 teaspoons extra-virgin olive oil
  • 1 head butter lettuce, torn
  • 8 French breakfast radishes or round red radishes, halved
  • 1 scallion, white and pale green parts only, thinly sliced at an angle
  • 2 tablespoons roughly chopped fresh dill
  • 1 avocado, halved, pitted, peeled and sliced


1. In a large bowl, whisk vinegar and mustard with a pinch each of salt and pepper. While whisking, add oils in a slow, steady stream to emulsify.

2. Toss dressing with lettuce, radishes, scallion and dill. Top with avocado and serve.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 14.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 5.7g
  • Protein: 2g
  • Carbohydrate: 6g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 122mg
  • Calcium: 30mg

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Butter Lettuce, Radish and Avocado Salad with Mustard Dressing recipe