The Ultimate Summer Salad Recipe With Dill Buttermilk Dressing
This vibrant salad is a celebration of fresh flavors and textures! Crisp romaine lettuce is topped with sweet corn, juicy tomatoes, creamy avocado, and bursts of blueberries, all adorned with protein-packed edamame and crunchy sunflower seeds. Drizzled with a creamy Greek yogurt dressing infused with zesty Dijon mustard and fragrant dill, this salad is a delightful medley of colors and tastes that's perfect for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 1/3 cup nonfat plain Greek yogurt
- 1/3 cup low-fat buttermilk, well shaken
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- ½ tsp agave nectar or honey
- 1/8 tsp salt
- 1 tbsp chopped fresh dill
- 6 cups chopped romaine lettuce
- 2 ears corn cooked, kernels cut off
- 1 tomato, chopped
- 1 green onion, sliced
- ¾ cup cooked & shelled edamame
- ½ avocado, chopped
- ½ cup blueberries
- 1 tbsp raw sunflower seeds
Instructions
- The Dressing:
- In a small bowl, whisk together the yogurt, buttermilk, mustard, lemon juice, agave nectar and salt. Gently stir in the dill.
- The Salad:
- Place the romaine lettuce in a serving bowl.
- Over the top, sprinkle the corn, tomato, green onion, edamame, avocado, blueberries and sunflower seeds.
- Serve with the dressing.
Prep Time
PT15M
Yield
Serves 6 (side dish)
Nutrition
- Serving Size: 1.5 Cups Salad + 1 1/2 tbsp Dressing
- Calories: 134.3 kcal
- Carbohydrate Content: 16.1 g
- Protein Content: 7.5 g
- Fat Content: 5.5 g
- Saturated Fat Content: 0.6 g
- Cholesterol Content: 1.1 mg
- Sodium Content: 115.6 mg
- Fiber Content: 4 g
- Sugar Content: 6 g
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