Description
A crisp, hydrating salad with jewel-toned vegetables and tangy dressing to refresh and energize. Features butter lettuce, fennel, asparagus, and citrusy herbs for a vibrant, cleansing bite.
Ingredients
2 heads butter lettuce, halved
1 fennel bulb, thinly sliced
1 cup red bell pepper, small dice
1 red radicchio, torn
1 cup asparagus, snapped and trimmed
1 watermelon radish, julienned
1/2 cup cherry tomatoes (optional)
1/4 cup chopped fresh herbs (cilantro, dill, parsley)
Dressing: 3 tbsp lemon juice
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
Wash and dry all vegetables
Halve butter lettuce leaves; tear radicchio into manageable pieces
Julienne watermelon radish and thinly slice fennel
Trim asparagus to 2-inch pieces
Combine all salad ingredients in a large bowl
In a small jar, whisk dressing ingredients
Toss salad with 3/4 of the dressing just before serving
Adjust seasoning and add remaining dressing as needed
Garnish with extra herbs
Notes
Cherry tomatoes add sweetness and color, but can be omitted
Use honey substitute if avoiding allergens
Storage: Consume immediately as fresh herbs degrade quickly
For crunch, add toasted pumpkin seeds (30g)
Nutrition
- Serving Size: 1/6 recipe
- Calories: 150
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg