Spring Salad with Buttermilk Cream Dressing
Celebrate the vibrant flavors of the season with this refreshing Spring Salad with Buttermilk Cream Dressing. Bursting with a medley of crisp spring greens, tender asparagus, crunchy radishes, and sweet sugar snap peas, this salad delivers a delightful crunch in every bite. A homemade buttermilk cream dressing, infused with fresh dill, chives, garlic, and a hint of lemon, adds a creamy yet tangy touch that perfectly complements the fresh vegetables. Ready in just 20 minutes, this easy-to-make salad is perfect as a light lunch, a colorful side dish, or a show-stopping starter for your next spring gathering. Healthy, seasonal, and irresistibly flavorful, this recipe will quickly become a staple in your rotation.
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Recipe Information
Ingredients
- 6 cups Mixed spring greens
- 1 cup Asparagus
- 1 cup Radishes
- 1 cup English cucumber
- 1 cup Sugar snap peas
- 2 tablespoons Chives
- 2 tablespoons Fresh dill
- 1 cup Buttermilk
- 0.25 cup Sour cream
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Wash and dry the mixed spring greens. Place them in a large salad bowl.
Trim the tough ends off the asparagus and cut into 1-inch pieces. Blanch the asparagus in boiling water for 1 minute, then transfer to an ice bath to cool. Drain and add to the salad bowl.
Thinly slice the radishes and English cucumber. Add them to the salad bowl along with the sugar snap peas.
Finely chop the chives and fresh dill. Set aside half for the dressing and sprinkle the rest over the salad.
To prepare the buttermilk dressing, whisk together buttermilk, sour cream, fresh lemon juice, olive oil, and honey in a small mixing bowl.
Mince the garlic clove and add it to the dressing, along with salt, black pepper, and the reserved chopped chives and dill.
Whisk the dressing until smooth and well combined. Taste and adjust seasoning if needed.
Drizzle the dressing over the salad and gently toss to coat the vegetables evenly.
Serve immediately and enjoy the fresh flavors of spring!
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
