10+ Lettuce Salad Recipes for Fresh and Easy Meal Ideas

Lettuce salads are easy to make and perfect for a healthy meal or side dish. You can mix fresh, crisp lettuce with simple ingredients to create tasty dishes that suit your taste.

Lettuce salads come together fast and really don’t need much to taste good. They’re a solid pick for busy days or when you’re just craving something light and refreshing.

Ingredients for Lettuce Salad

• Fresh lettuce (such as romaine, green leaf, or butter lettuce)
• Olive oil
• Lemon juice or vinegar
• Salt and pepper

Cooking Instructions

1. Wash and dry the lettuce thoroughly.
2. Tear the lettuce into bite-sized pieces.
3. In a bowl, whisk olive oil with lemon juice or vinegar, salt, and pepper.
4. Toss the lettuce with the dressing until evenly coated.
5. Serve right away or pop it in the fridge for 10 minutes if you want it extra crisp.

1) Simple Lettuce Salad with Cucumbers and Tomatoes

This lettuce salad comes together in no time. Fresh cucumbers and juicy tomatoes give it a nice crunch and flavor.

You can eat this as a side or just snack on it when you want something healthy. Toss the veggies with olive oil and salt to keep it fresh and bright.

Add a splash of lemon juice or vinegar if you’re into a little tang. It’s super simple but somehow always hits the spot.

Ingredients

• 2 cups leaf lettuce, washed and torn
• 1 medium cucumber, sliced
• 2 medium tomatoes, chopped
• 1 tablespoon olive oil
• Salt to taste
• Optional: lemon juice or vinegar

Cooking Instructions

1. Wash and prep all your veggies.
2. Tear the lettuce into pieces.
3. Slice the cucumber, chop the tomatoes, and toss them in a bowl.
4. Drizzle with olive oil and sprinkle with salt.
5. Gently toss to combine everything.
6. Add lemon juice or vinegar if you want.
7. Serve right away or chill for 10 minutes if you like it cold.

Learn more about making this salad at saladonaroll.com.

2) Lemon Parmesan Lettuce Salad

This one’s all about fresh flavors. Romaine lettuce brings crunch, while lemon juice and Parmesan give it a zesty, nutty twist.

Chop the romaine into bite-sized pieces. Drizzle on olive oil, toss, and add grated Parmesan with a squeeze of lemon juice.

A little black pepper on top finishes it off. You can eat this on its own or as a side—either way, it’s pretty satisfying.

Ingredients:

• 5 cups romaine lettuce
• 2 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• Juice from 1 lemon
• 1/2 tsp black pepper

Cooking Instructions:

1. Chop the romaine and toss it in a bowl.
2. Drizzle with olive oil and toss to coat.
3. Add Parmesan and lemon juice.
4. Sprinkle with black pepper and toss gently.
5. Serve right away or let it sit a few minutes if you want the flavors to meld.

3) Green Salad with Avocado and Tamari Almonds

This salad’s a winner if you like creamy avocado and crunchy almonds. Tamari almonds bring a salty, savory kick that really works with the mild lettuce and cucumber.

Toss the lettuce with a lemon vinaigrette to brighten things up. Add sliced avocado, cucumber, parmesan, and pepitas for extra texture.

Top it with microgreens and those roasted tamari almonds for crunch. The light, zesty dressing pulls it all together.

Ingredients

• Soft lettuce (butter or similar)
• 1 avocado
• 1 Persian cucumber
• Parmesan cheese, shaved or grated
• Pepitas (pumpkin seeds)
• Tamari almonds (roasted with tamari sauce)
• Microgreens
• Lemon vinaigrette

Cooking Instructions

1. Wash and chop the lettuce.
2. Slice the avocado and cucumber.
3. Toss lettuce with lemon vinaigrette in a big bowl.
4. Add avocado, cucumber, parmesan, pepitas, and tamari almonds.
5. Drizzle a bit more dressing if you like.
6. Top with microgreens before serving.

4) Easy Greek Salad with Romaine and Feta

This simple Greek salad uses fresh romaine and creamy feta. Crunchy veggies like cucumbers, tomatoes, and red onions add a lot of texture.

Kalamata olives give a salty punch. Toss everything with olive oil, lemon juice, and oregano for a bright, tasty dressing.

It’s easy to tweak this recipe—maybe add bell peppers or fresh dill if you’re feeling it. The salad keeps well in the fridge for a day or two, so leftovers are fair game.

Ingredients

• 2 hearts romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• Juice of 1 large lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Wash and chop the romaine.
2. Slice cucumbers, tomatoes, and red onion.
3. Combine lettuce, tomatoes, cucumber, onion, olives, and feta in a bowl.
4. Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
5. Pour dressing over salad, toss gently, and serve.
6. Or chill in the fridge for up to 2 days.

For more details, check this Easy Greek Salad With Lettuce.

5) Maroulosalata Greek Lettuce Salad

Maroulosalata is a classic Greek salad that’s super easy and flavorful. Crisp romaine gets tossed with fresh herbs like dill or parsley.

Lemon juice and olive oil brighten it up, while feta cheese brings a salty bite. Spring onions add just enough crunch.

This salad feels light and works well with grilled meats or seafood. It’s quick to make, so you can whip it up anytime.

Ingredients

• 4 cups chopped romaine lettuce
• 3 spring onions, sliced
• 1/4 cup fresh herbs (dill or parsley), chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Wash and chop the romaine.
2. Slice the spring onions and chop the herbs.
3. Toss lettuce, onions, and herbs in a bowl.
4. Add feta on top.
5. Drizzle with olive oil and lemon juice.
6. Toss gently and season with salt and pepper.
7. Serve right away.

Learn more about how to prepare this salad at Maroulosalata Greek Lettuce Salad.

6) Lettuce Salad with Purple Cabbage and Pecans

Adding purple cabbage to your lettuce salad gives it a nice crunch and that pop of color. Sweet pecans bring a little extra texture and flavor.

It’s simple but honestly feels fancy. Toss shredded cabbage and lettuce together, then sprinkle chopped pecans on top.

A light vinaigrette ties it all together. You can throw this together in minutes, and it’s just as good as a side or a light meal.

Ingredients

• 1 head purple cabbage, shredded
• 6 cups lettuce, chopped
• 1 cup pecans, chopped
• 3 scallions, chopped
• 3 tablespoons vinaigrette dressing

Cooking Instructions

1. Wash and chop lettuce and cabbage.
2. Chop pecans and scallions.
3. Combine lettuce, cabbage, scallions, and pecans in a bowl.
4. Drizzle with vinaigrette.
5. Toss gently until mixed.
6. Serve right away or chill for 15 minutes.

See more at Purple Cabbage & Pecan Salad Recipe.

7) Asian Lettuce Cups

Asian lettuce cups are such a fun way to eat your veggies. Big lettuce leaves become edible cups, filled with a savory mix of ground meat, veggies, and Asian flavors.

You can use chicken, beef, or pork—whatever you’ve got. Crunchy water chestnuts or nuts add great texture.

The flavors come together with soy sauce, ginger, garlic, and a hint of sweetness. Just wrap the filling in lettuce and eat with your hands. It’s healthy, low-carb, and honestly, kind of fun.

Ingredients

• 1 pound ground chicken (or beef/pork)
• 1 head butter lettuce or iceberg lettuce
• 1 cup diced water chestnuts
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Cooking Instructions

1. Heat sesame oil in a pan over medium.
2. Add garlic and ginger, cook for a minute until fragrant.
3. Add ground meat and cook until browned, about 5-7 minutes.
4. Stir in water chestnuts, green onions, soy sauce, and hoisin. Cook another 2-3 minutes.
5. Taste and add salt and pepper if you want.
6. Spoon the mixture into lettuce leaves.
7. Serve right away and dig in.

For more details, see Asian Chicken Lettuce Wraps recipes like this one from Joy Food Sunshine.

8) BLT Lettuce Wraps

BLT lettuce wraps take the classic sandwich and swap out the bread for crisp lettuce. You get all the bacon, tomato, and mayo goodness, just lighter and without the carbs.

If you’re feeling it, toss in some avocado or maybe a slice of cheese. These wraps come together fast, making them ideal when you’re hungry now and not in the mood for fuss.

Iceberg or romaine lettuce works best because the leaves don’t fall apart. The crunch is super satisfying, and you won’t miss the bread at all.

They’re easy to hold, easy to eat, and honestly, they make a pretty great on-the-go snack.

Ingredients

• 6 slices bacon
• 1 head iceberg or romaine lettuce
• 2 medium tomatoes, sliced or diced
• 1/4 cup mayonnaise
• Optional: sliced avocado, cheddar cheese

Cooking Instructions

1. Cook the bacon in a pan over medium heat until it’s crisp. Set it on paper towels to drain.
2. Wash and dry your lettuce leaves.
3. Spread a little mayo on each leaf.
4. Layer on the bacon and tomato. Add avocado or cheese if you want.
5. Fold the lettuce around the fillings and dig in!

9) Layered Lettuce Salad with Cheese and Bacon

This salad’s all about layers—fresh lettuce at the bottom, then bacon, cheese, and crunchy veggies like peas and red onion. The colors look great, especially in a glass bowl.

A thin layer of mayo on top pulls everything together and keeps it creamy but not too heavy. It’s a real crowd-pleaser at potlucks or as a side dish.

You can prep it ahead of time and stash it in the fridge. It actually gets better as it chills.

Ingredients

• 1 head of lettuce, chopped
• 6 slices bacon, cooked and crumbled
• 1 cup shredded Cheddar cheese
• 1 cup frozen peas, thawed
• ½ cup red onion, finely chopped
• ½ cup mayonnaise

Cooking Instructions

1. Put chopped lettuce in a big glass bowl.
2. Add a layer of red onion, then peas.
3. Sprinkle shredded cheese over the peas.
4. Next, add the crumbled bacon.
5. Spread mayo over the top.
6. Let it chill in the fridge for at least an hour before serving.

You can check out a similar recipe at Seven Layer Salad Recipe – Allrecipes.

10) Lettuce Salad with Lemon Mustard Vinaigrette

This lettuce salad is bright and simple, with a lemon mustard vinaigrette that really wakes up the greens. It comes together fast, honestly in less time than it takes to decide what else to eat.

Any crisp lettuce will do. Toss the leaves gently so they stay perky.

The dressing mixes fresh lemon juice, Dijon mustard, and olive oil. It’s tangy, smooth, and just the right amount of sharp.

It works as a side or as a base if you want to add more veggies or whatever’s in the fridge. Sometimes the simplest salads hit the spot.

Ingredients

• 6 cups mixed lettuce leaves
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Wash the lettuce leaves. Dry them off with a clean towel or just let them air dry.

2. Grab a bowl and whisk together some lemon juice, Dijon mustard, salt, and pepper.

3. Pour in the olive oil slowly as you whisk. You’ll see the dressing turn smooth and a little creamy.

4. Drizzle that dressing over your lettuce. Toss everything together gently right before you serve it up.

For more details on this recipe, check out the Simple Salad with Lemon Mustard Vinaigrette.