Wash butter lettuce and spin it completely dry in a salad spinner, then pat with paper towels—excess moisture dilutes the vinaigrette and prevents proper coating of delicate leaves.

Whisk the Dijon mustard with lemon juice and minced garlic first, then slowly drizzle in olive oil while whisking to create a creamy, stable emulsion that clings beautifully to the greens.

Cut avocado just before serving and toss gently with a squeeze of fresh lemon juice to prevent browning and maintain its creamy texture and vibrant color.

For added depth, briefly sauté thinly sliced radishes in a hot pan for 30 seconds to mellowtheir sharpness while maintaining their crisp texture and subtle sweetness.

Combine the dressed lettuce with avocado and radishes immediately before plating to prevent wilting and ensure the salad maintains its fresh, vibrant texture and appearance.