Spring Salad with Buttermilk Dressing

5 from 1 vote

Spring Salad with Buttermilk Dressing

Our spring salad with dill buttermilk dressing is going to become a staple salad recipe! Made with shaved asparagus, boiled eggs, and radishes drizzled with a homemade buttermilk dill dressing.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: Spring Salad with Dill Buttermilk Dressing

Servings:

Calories: 163kcal

Ingredients

Spring Salad

5 ounces spring lettuce
4 stalks asparagus ends trimmed and shaved into thin strips with a vegetable peeler
6 radishes sliced thin
4 hard-boiled eggs sliced in half lengthwise
4 ounces goat cheese crumbled

Buttermilk Dill Dressing

1/2 cup sour cream
1/2 cup buttermilk
1/2 lemon zest, and juice
3 tablespoons fresh dill chopped
1 teaspoon garlic powder
3-4 dashes hot sauce I used Louisiana Hot Sauce
kosher salt and freshly cracked black pepper to taste

Instructions

Blend the dressing. In a small mixing bowl, combine the sour cream, buttermilk, lemon zest, and lemon juice in a bowl. Whisk together until smooth. Stir in the chopped fresh dill, garlic powder, and hot sauce. Salt and pepper to your liking. Set aside until ready to use.
Make the salad: Arrange the lettuce leaves on a platter or large plate. Arrange the rest of the ingredients on top of the lettuce. Season with salt and freshly cracked black pepper.
Serve. Drizzle with the buttermilk dill dressing just before serving.

Video

Notes

For the best texture, shave the asparagus into thin strips using a vegetable peeler (how-to below).

Give this salad a good seasoning of salt and pepper.

Drizzle the buttermilk dill dressing just before serving, or serve it on the side. This helps to keep the salad from getting soggy.

Customize the salad by adding other spring vegetables like snap peas, thinly sliced carrots, or your favorite veggies. Thinly sliced red and orange bell peppers look lovely next to the bright green and yellow flavors in the salad.

Nutrition