This Butterhead Lettuce and Spring Vegetable Salad is a light, refreshing dish that celebrates the flavors of spring. Featuring tender butterhead lettuce along with crisp, seasonal vegetables, this salad is paired with a simple dressing that lets each ingredient shine. It’s perfect as a side dish or a light main course for warm weather meals.
Butterhead Lettuce and Spring Vegetable Salad
Course: SaladsCuisine: American4
servings15
minutes120
kcalA fresh and crisp salad featuring tender butterhead lettuce, vibrant spring vegetables, and a light, zesty dressing.
Ingredients
- For the Salad:
1 head butterhead lettuce, torn into bite-sized pieces
1/2 cup radishes, thinly sliced
1/2 cup snap peas, trimmed and halved
1/2 cucumber, thinly sliced
1/4 cup carrots, julienned
1/4 cup fresh herbs (such as parsley, mint, or chives), chopped
- For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
Salt and pepper to taste
Directions
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the butterhead lettuce, radishes, snap peas, cucumber, carrots, and fresh herbs.
- Dress and Serve: Drizzle the dressing over the salad and toss gently to coat. Serve immediately for a fresh, crisp experience.
Notes
- Nutrition Facts (per serving):
Protein: 2 g
Fat: 10 g
Saturated Fat: 1.5 g
Carbohydrates: 8 g
Fiber: 3 g
Sugar: 3 g
Sodium: 50 mg
