Salads · 25 min
Butter Lettuce Salad with Tuna, Potato, Orange, Avocado & Olives
- 25 min
- 2–6 servings
- 614 kcal / serving
A bright, crunchy salad built around butter lettuce, tuna, potatoes, citrus, avocado, and olives. It comes together in about a half hour for a satisfying weeknight main.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 headbutter (Boston) lettuce
- 2 (6 oz) canschunk light tuna in water
- ½ small bunchItalian (flat-leaf) parsley
- ⅓ cupKalamata olives, pitted
- ½lemon
- ½ lbnew potatoes
- 1orange
- ½shallot
- avocados
- oranges
- lemons
- shallots
From the pantry: black pepper, extra virgin olive oil, mayonnaise, pure maple syrup, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1 headbutter (Boston) lettuce
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ lbnew potatoes
- 1orange
- ½shallot
- avocados
- oranges
- lemons
- shallots
Meat & seafood
- 2 (6 oz) canschunk light tuna in water
Sauces, oils & condiments
- ⅓ cupKalamata olives, pitted
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| chunk light tuna in water | 2 (6 oz) cans | 4 (6 oz) cans | 6 (6 oz) cans |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| lemon | ½ | 1 | 1 ½ |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
| orange | 1 | ||
| shallot | ½ | 1 | 2 |
| oranges | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse all produce and pat dry, then prepare the potatoes: cut them into chunks and set them in a small pot covered with fresh water to boil over high heat.
- Once the water boils, reduce to a simmer and cook until the potatoes are fork‑tender, about 8–10 minutes; drain and rinse with cold water to cool, then set aside.
- Whisk together lemon juice with mayonnaise, olive oil, maple syrup, salt, and pepper in a medium bowl to form a dressing.
- Thinly slice the shallot and add it to the dressing, tossing to coat the slices.
- Peel the orange, separate into segments, rough‑chop the flesh, and fold it into the dressing mixture.
- Remove parsley leaves from the stems, discard the stems, and mince the leaves; add to the bowl with the dressing.
- Coarsely chop the olives and stir them into the dressing, then drain the tuna, flake it with a fork, and add to the bowl.
- Halve and pit the avocado, scoop the flesh out in chunks, and add to the bowl; tear or chop the butter lettuce into bite‑sized pieces and mix in, along with the cooled potatoes, until everything is well dressed and combined.
- Divide the salad among plates or bowls and serve.
Two tips
- Prep the potatoes up to a day ahead and refrigerate, then rewarm briefly in a skillet before tossing with the salad.
- For a lighter finish, use the orange segments without extra dressing and add a few shakes of pepper to taste.
Nutrition per serving
- Calories
- 614 kcal
- Protein
- 30 g
- Carbs
- 43 g
- Fat
- 39 g
- Fiber
- 13 g
- Sodium
- 752 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.