8 Lettuce Recipes to Add to Your Menu in 2024

Lettuce is the humble hero of the culinary world. Usually seen as just a salad base, this leafy green is as versatile and diverse as it gets. It comes in 4 main types (Iceberg, Butterhead, Romaine, and Loose-Leaf), but there are also some specialty lettuces, such as Oakleaf and Batavia, and even wild varieties.

Packed with vitamins A, C, and K, plus a dose of fiber, lettuce is a tasty and nutrient-packed delight. Whether you’re using it for refreshing wraps, grilling it for a smoky twist, or blending it into soups (yes, really!), lettuce adapts to every craving. 

Together with our in-house nutritionist, I worked hard to collect easy recipes that prove just how diverse lettuce can be. Many of these recipes are or can be made vegetarian, but you should also check our list of the best vegetarian meal delivery services if you want more inspiration.

1. Lemon Parmesan Lettuce Salad

Ingredients 📃

• 1 to 2 hearts of romaine lettuce

• 1 bundle of red leaf lettuce

• 2 shallots (thinly sliced)

• 2 lemons (zested and juiced)

• 1 cup parmesan cheese (finely grated)

• ¼ cup extra virgin olive oil

• Salt and black pepper to taste

• Crushed red pepper flakes

Method 🧑‍🍳

1. Break apart the lettuce, rinse it thoroughly, drain well, and pat it dry. Chop or tear the lettuce into bite-size pieces.

2. In a large bowl, add the chopped lettuce, shallots, and lemon zest.  

3. Season with salt, pepper, lemon juice, and olive oil. Toss to mix.  

4. Add Parmesan cheese and red pepper flakes, and toss again. Serve immediately.

Overview 🕵️

If you’re looking for a salad that’s light, zesty, and easy to make, look no further than this recipe. This recipe has quickly become a favorite in my kitchen – so simple yet so flavorful, it’s almost unfair.  

The magic begins with crisp Romaine or red leaf lettuce (or both). I also like adding a handful of frisée lettuce or peppery arugula for extra texture. The crowning glory is a generous sprinkle of Parmesan cheese, which adds the perfect savory bite.  

This salad is a versatile superstar. Serve it as a refreshing side, or use it as a base for grilled fish, chicken, or shrimp. For something extra easy, crumble some tuna on top, and you have a no-cook meal. 

2. Tuna Nicoise Salad

Ingredients 📃

• 6 cups romaine (torn)

• 1 pound red potatoes (cubed)

• ¼ pound fresh green beans (trimmed)

• 4 hard-boiled large eggs (sliced)

• 3 pouches (2 ½ oz each) of light tuna in water

• 2 medium tomatoes (chopped)

• ½ cup oil and vinegar salad dressing

• ½ teaspoon lemon zest (grated)

• ¼  teaspoon freshly ground pepper

Method 🧑‍🍳

1. Place a large pot with water over medium-high heat, and add the cubed potatoes. Bring to a boil, then reduce the heat and cook uncovered for 8 to 10 minutes. Add the green beans during the last 3 minutes.

2. Drain the potatoes and beans and transfer them to a bowl with ice water. After a minute or 2, drain again and let dry.

3. Meanwhile, in a small bowl, mix the salad dressing, lemon zest, and pepper.  

4. In a large bowl, add the torn romaine lettuce, boiled potatoes and green beans, eggs, tuna, and tomatoes. 

5. Add the dressing on top and use a spoon or spatula to mix until all the veggies are coated. Serve and enjoy!

Overview 🕵️

Say bonjour to a salad that’s as elegant as it is satisfying! This is an interpretation of the classic Nicoise salad, a dish hailing from the sun-soaked city of Nice in Provence, France. It is a hearty, healthy masterpiece perfect for lunch or dinner.

Packed with protein and loaded with vegetables, this salad is anything but boring. Every bite offers a delightful mix of textures and flavors. Pair it with crusty bread, and you’ve got a meal that feels like a little French vacation.

One of my favorite things about this recipe is how easily it fits into a busy schedule. You can prep the components ahead of time and simply assemble them when you’re ready to eat. Quick, flavorful, and so satisfying, this Tuna Nicoise Salad will transport your taste buds straight to the French Riviera!

3. Chicken Caesar Salad

Ingredients 📃

• 2 lettuce heads (leaves separated)

• 8 brown anchovies

• 100 - 150 g / 3.5 - 5.2 oz roast chicken (cut into bite-sized pieces)

• 2 slices sourdough or bloomer (about 30 g / 1 oz each)

• 1 tbsp olive oil

• 1 tbsp finely parmesan (grated)

• Salt and pepper to taste

For the dressing:

• 1 egg yolk

• A small clove of garlic

• 2 tsp Dijon mustard

• 1 tbsp lemon juice

• 100 ml / 3.3 fl light olive oil

• 2 tbsp parmesan (finely grated)

Method 🧑‍🍳

1. Preheat the oven to 200°C / 392°F. Tear or cut the bread into croutons and place them on a baking tray. Drizzle with olive oil, season with cracked black pepper, and toss. Bake for 10 minutes until golden and crisp. 

2. Remove the tray from the oven and sprinkle the croutons with 1 tbsp of grated Parmesan. Bake for another 2 to 3 minutes until the cheese melts. Take the tray out of the oven and let the croutons cool.

3. In a small bowl, combine the egg yolk, garlic, mustard, and lemon juice. Finely chop 2 anchovies and add them to the mix. Season with salt and pepper, then blend in a blender until smooth. 

4. While blending, add the oil gradually until thickened. Adjust the seasoning with more lemon juice, mustard, or water (if needed). Stir in 2 tablespoons of grated Parmesan.  

5. In a large bowl, mix the lettuce and chicken with 4 heaped tablespoons of the dressing and toss until evenly coated. Add the croutons and toss again. 

6. Divide onto plates and top with the remaining anchovies, Parmesan shavings, and a crack of black pepper. Serve with extra dressing for dipping croutons. Bon Apettite!

Overview 🕵️

There’s something timeless about a Caesar Salad, but this version is next-level good. It starts with tender, perfectly seasoned chicken and homemade croutons that are crisp and flavorful. Next, you have a simple, just-right Caesar dressing, and you’ve got a salad that’s nothing short of spectacular.  

The best part? You can customize it to suit your taste. Not a fan of anchovies? Skip them without sacrificing flavor. Want to get ahead of your busy week? Prep the croutons, dressing, and chicken in advance so dinner comes together in a flash.  

Whether you’re serving it as a quick weeknight meal or a crowd-pleasing lunch, this Chicken Caesar Salad hits all the right notes. It’s classic comfort with a homemade touch that makes it unforgettable. 

4. Quick Braised Lettuce & Peas

Ingredients 📃

• 3 Baby Gem lettuces (finely shredded)

• 16 pearl onions (halved)

• 10 oz frozen peas

• 2 tbsp olive oil

• Salt and pepper to taste

Method 🧑‍🍳

1. Place a medium-sized pan over medium-high heat, add water, and bring to a boil. Add the pearl onions and boil for about 5 minutes until they become tender. Drain the onions and set aside.

2. Change the water in the pan and bring to a boil. Add the peas and let them cook for about 2 to 3 minutes. Drain and set aside.

3. Place a frying pan over medium-high heat and add olive oil. When the oil is hot, add the onions and brown them. Add the peas and shredded Baby Gem lettuce, cooking briefly until the lettuce is warmed through. Season to taste and serve.

Overview 🕵️

Who says lettuce is only for salads? This quick recipe proves that lettuce can be downright irresistible when cooked. The tender, slightly caramelized lettuce pairs beautifully with sweet, buttery peas and onions, creating a fresh, comforting combination. 

This side dish is incredibly easy to whip up, making it a perfect addition to busy weeknight dinners or last-minute gatherings. It’s light but flavorful, simple but satisfying – a perfect reminder that sometimes the best dishes are the ones with the fewest ingredients.  

Serve it alongside roasted chicken, grilled fish, or even as a vegetarian main over steamed rice and topped with chili sauce.

5. Bombay Mix Lettuce Salad

Ingredients 📃

• 1 medium-sized lettuce head

• 1 tin (400 g / 14 oz) black chickpeas

• 1 tomato (chopped)

• ¼ red onion (chopped)

• 1 green chilli (chopped)

• 200 g / 7 oz natural yogurt

• 1 tbsp vegetable oil

• ½ lime juice

• 1 tsp chaat masala

• 10 g / 1 tbsp jaggery

• pinch of chilli powder

• 40 g / 2 ½ tbsp Bombay mix

• 30 g / 2 tbsp tamarind paste

• Small handful of cilantro leaves (optional)

• 20 g / 2tbsp  pomegranate seeds

• Salt and pepper to taste

Method 🧑‍🍳

1. Place a large frying pan over medium heat and add oil. When the oil is hot, add the chickpeas with seasoning and cook for 6 to 8 minutes until softened. 

2. When cooked, transfer the chickpeas to a large bowl and mix with the tomato, onion, and chili. Sprinkle with chaat masala and lime juice, tossing to combine. Adjust seasoning to taste.  

3. In a small pan, mix jaggery with 25 ml / 5 tsp of hot water, tamarind paste, and chili powder. Whisk over low-medium heat and simmer for a few minutes. Remove from heat and let it cool.

4. Cut the lettuce in half through the core, and cut 1 half into 2 quarters (save the other half for another dish). Place the wedges on plates and drizzle with yogurt. 

5. Mix the chickpea mixture with cilantro and pile it onto the lettuce wedges. Top with Bombay mix and pomegranate seeds. Finish with a drizzle of tamarind sauce and a sprinkle of the remaining cilantro. Enjoy!

Overview 🕵️

Meet your new favorite way to jazz up a salad! This dish is a vibrant, flavor-packed celebration of textures and colors that feels like a party on your plate. Perfect for a snacky dinner or a light, satisfying lunch, it combines fresh lettuce with a delightful medley of bold ingredients.  

I love how the tangy tamarind sauce ties everything together, creating a balance of sweet, sour, and savory. Also, if you’re a cilantro person, don’t hesitate to sprinkle some freshly chopped leaves on top to add a fragrant, herby finish.  

6. Moo Shu Pork Lettuce Wraps

Ingredients 📃

• 2 baby lettuces

• 8 oz red cabbage (shredded)

• 20 oz ground pork

• 4 tbsp mayonnaise

• 2 oz sweet Thai chili sauce

• 4 tbsp sweet soy glaze

• 2 tsp sriracha

• 4 tbsp hoisin sauce

• 1 tbsp cooking oil

• salt and pepper

• 2 limes (quartered)

Method 🧑‍🍳

1. Prepare the lettuce by separating the leaves, trimming the root end, and thinly slicing the inner leaves.  

2. In a small bowl, mix mayonnaise with the juice from 2 lime wedges, salt, pepper, and the desired amount of Sriracha. Add water, 1 teaspoon at a time, until the mixture is thin enough to drizzle.  

3. Heat cooking oil in a large pan over medium-high heat. Add the pork and let it cook, breaking it into pieces, until browned and cooked through (about 4 to 6 minutes). 

4. Add the shredded cabbage and cook for 2 to 3 minutes until tender. Stir in hoisin, chili sauce, and sweet soy glaze. Mix well. 

5. Turn off the heat and stir in the juice from 4 lime wedges. Adjust seasoning with salt and pepper to taste.  

6. Arrange the lettuce leaves on plates and fill them with thinly sliced lettuce and the moo shu pork. Drizzle with Sriracha-lime mayo and serve with remaining lime wedges on the side. Enjoy!

Overview 🕵️

If you’re craving something packed with flavor but light on the calories, these wraps are ideal. Think of it as a fresh, fun twist on classic Moo Shu pork, where the pancakes are replaced with crisp baby lettuce leaves.  

Like with many recipes, the magic comes from the blend of hoisin, Thai chili sauce, sweet soy glaze, and fresh lime juice. This results in a punchy, flavor-packed filling that hits all the right notes.  

The balance of flavors and textures in this dish is absolutely addictive, as you get sweet, savory, spicy, and crunchy in one bite. Whether you’re hosting a dinner party or just treating yourself, these wraps are a guaranteed hit.

7. Korean Chicken Dak Galbi Lettuce Wraps

Ingredients 📃

• 1 Romaine heart

• 5 oz Jasmine rice (cooked)

• 1 bunch of scallions (finely sliced and separated whites from dark greens)

• 1 sweet potato (cubed)

• 10 oz pkg chicken thighs (cubed)

• 1 oz Gochujang

• 2 oz Tamari soy sauce

• ¼ oz toasted sesame seeds

• 2 tbsp neutral oil

• 2 tbsp apple cider vinegar

• ½ tsp sugar

• 2 tsp of garlic (finely chopped)

• 2 tsp of ginger (peeled and finely chopped)

• Salt and ground pepper to taste

Method 🧑‍🍳

1. Pat the cubed chicken dry and season with salt and pepper. Place a medium skillet (ideally cast iron) over medium-high heat and add the cooking oil. When hot, add the chicken and cook, stirring occasionally, for 5 to 7 minutes until browned but not fully cooked.  

2. Add the ginger, garlic, scallion whites, and light greens, along with gochujang. Cook for 30 seconds until fragrant. 

3. Stir in the sweet potatoes, tamari, 1 cup of water, vinegar, and sugar. Bring to a simmer, then reduce the heat to medium. Cook for 15 to 17 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender. Remove from the heat, adjust for salt and pepper, and set aside.

4. Fluff the cooked rice with a fork. Separate the lettuce leaves and discard the stems.  

5. Place a lettuce leaf on each plate, top it with rice and the stew, and garnish with sesame seeds. Serve and enjoy!  

Overview 🕵️

Take your taste buds on a trip to Korea with these Dak Galbi Lettuce Wraps. Dak Galbi is a Korean-style stir-fry that combines tender, juicy chicken with sweet potatoes in a sauce that’s spicy, savory, and slightly sweet.

The secret to its irresistible flavor lies in the gochujang, a rich, spicy red chili paste that brings just the right amount of heat, paired with fresh ginger and scallions for a burst of aromatic freshness. 

Whether you’re enjoying them as a shareable appetizer or a fun hands-on dinner, these wraps are guaranteed to be a delight.

8. Lettuce Cream Soup With Nordic Shrimp

Ingredients 📃

• 6 cups / 170 g lettuce leaves of your choice (thinly sliced)

• 1 ¾ cups / 165 g leek (thinly sliced)

• 1 garlic clove (chopped)

• 4 cups / 1 l low sodium chicken broth

• 2 tbsp / 30 ml olive oil

• 1 large potato (diced)

• 4 lettuce hearts for serving

For the toppings:

• 1 ⅓  cups / 325ml cooked pearl barley

• 6 oz / 170 g Nordic shrimp (fresh or frozen)

• 12 cherry tomatoes (halved)

• 3 tbsp / 45 ml olive oil

• 1 tbsp / 15 ml lemon juice

• ¼ cup / 60 ml sour cream

Method 🧑‍🍳

1. Place a pot over medium heat with oil on the bottom. Add the leek and garlic and cook until softened. 

2. Add the potato and broth and bring to a boil. Simmer for 20 minutes or until the potatoes are tender.

3. In a blender, purée the soup with the lettuce until smooth (you can work in batches if you have a small blender). Season with salt and pepper.

4. Arrange lettuce heart leaves in bowls and top with barley, shrimp, and cherry tomatoes.  

5. Pour the soup around the garnish. Drizzle with oil, lemon juice, and a dollop of sour cream before serving. Enjoy!

Overview 🕵️

This dish turns the humble lettuce into a velvety soup that feels like a hug in a bowl. The soup is silky smooth, with the delicate, earthy flavor of lettuce taking center stage. It’s completely nut-free and egg-free, making it a safe and delicious option for everyone at the table. 

The star topping, seasonal Nordic shrimp, adds a touch of sweetness and a satisfying, tender bite that complements the creamy base. Whether you’re serving it as a starter or a light main course, it’s guaranteed to impress with its vibrant green hue and sophisticated flavors. 

FAQ

Can lettuce be cooked, or is it only for salads? 

Yes, lettuce can be cooked. While it's commonly used fresh in salads and wraps, varieties like romaine and butterhead can be grilled, sautéed, or used in soups. This delicious Lettuce Cream Soup with Nordic Shrimp recipe is a good example of lettuce in soups.

How do I store lettuce to keep it fresh? 

Keep lettuce in the crisper drawer of your refrigerator in a breathable bag or container with a damp paper towel to maintain moisture. Depending on the type of lettuce and whether it’s been cut or not, it can last between 5 and 14 days.

Can I use lettuce instead of bread or wraps? 

Yes, lettuce leaves (like romaine or iceberg) make excellent low-carb alternatives for wraps, tacos, and burgers. Check the Korean Chicken Dak Galbi Lettuce Wraps as an example.

How do I prevent lettuce from getting soggy in sandwiches or wraps? 

Pat the leaves dry after washing, and use a barrier (like a slice of cheese or meat) to prevent moisture from soaking the lettuce.