How to Make Martha Stewart's Stacked Butter Lettuce Salad | Martha's Cooking School | Martha Stewart

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese is lower in calories and adds a tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Heirloom tomatoes are often fresher and tastier.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus provides creaminess with fewer calories.

Wash and dry the butter lettuce leaves thoroughly.

Stack the butter lettuce leaves in a serving dish, forming a base layer.

Slice the cherry tomatoes in half and scatter over the lettuce.

Thinly slice the cucumber and radishes, then layer them on top of the tomatoes.

Dice the avocado and add it to the salad, placing it evenly across the layers.

Crumble feta cheese over the top of the salad.

Finely chop the red onion and sprinkle it over the salad for added flavor.

Add fresh herbs, such as dill or parsley, for a burst of freshness.

Drizzle olive oil and lemon juice over the entire salad.

Season with salt and black pepper to taste.

Serve immediately, or chill briefly before serving for a refreshing taste.

Cooking Techniques

Spice Level:

Allergens