I just made this Summer Salad with Clean Eating Buttermilk Dressing, and I have to say—it turned out incredibly fresh and satisfying. I wanted something light yet flavorful, and this recipe delivered exactly that.
The vegetables stayed crisp, and the dressing added the perfect creamy tang. I love how simple it was to prepare, yet it feels special enough for guests. This is definitely going into my regular summer rotation.
Ingredients
Note: Serves several people
For the Clean Eating Buttermilk Dressing
- ½ shallot, minced – Finely chopped for smooth flavor distribution
- 1 garlic clove, minced – Use fresh garlic for best taste
- 1 tsp fresh thyme leaves – Adds subtle earthy notes
- 2 tbsp fresh parsley, chopped – Brings brightness and freshness
- 1 tsp apple cider vinegar – Provides gentle tang
- 6 oz plain Greek yogurt – Use full-fat for creamy texture
- ½ cup buttermilk – Fresh buttermilk works best
- Sea salt, to taste – Enhances overall flavor
- Freshly ground black pepper, to taste – Adds mild spice
For the Summer Salad
- 2 heads Boston or Bibb lettuce – Soft, buttery texture works best
- 2 radishes, thinly sliced – Adds crunch and peppery flavor
- ½ cup grated carrots – Freshly grated for best texture
- ½ cup peas (fresh or thawed) – Sweet and colorful
- 6 asparagus stalks, thinly chopped – Lightly crisp texture
- Sprouts for garnish – Optional but visually appealing
Variations
This recipe is flexible and easy to adjust:
- Dairy-free option: Use plant-based yogurt and unsweetened almond milk with lemon juice instead of buttermilk.
- Add protein: Grilled chicken, shrimp, tofu, or chickpeas make it more filling.
- Low-sugar version: Skip any sweet add-ins and keep the dressing simple.
- Extra flavor: Add dill, basil, or chives for more herbal depth.
- Crunch boost: Sprinkle toasted nuts or seeds on top.
- You can also serve this salad alongside hearty handheld dishes like cuban-sandwich-potato-skins-recipe for a fun gathering spread, or pair it with satisfying wraps such as grilled-cheeseburger-wraps-recipe to create a complete meal.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 0 minutes
- Total Time: 15 minutes
Equipment You Need
- Large salad bowl – For mixing all ingredients
- Sharp knife – For clean vegetable prep
- Cutting board – Safe chopping surface
- Measuring cups and spoons – For accurate dressing ratios
- Mason jar or small bowl – To mix the dressing smoothly
How to Make Summer Salad with Clean Eating Buttermilk Dressing?
Prepare the Dressing
I started by adding the minced shallot, garlic, thyme, parsley, apple cider vinegar, Greek yogurt, and buttermilk into a jar. After sealing it tightly, I shook it well until smooth and creamy. Then I seasoned it with salt and freshly ground black pepper to balance the tangy flavors. The dressing should look silky and well blended before using.
Prepare the Vegetables
Next, I washed and thoroughly dried the lettuce to keep it crisp. I sliced the radishes, grated the carrots, chopped the asparagus, and measured out the peas. Keeping everything fresh and evenly cut helps create a beautiful texture in every bite. I placed all the vegetables in a large salad bowl.
Assemble and Serve
Finally, I poured the prepared dressing over the vegetables. I gently tossed everything together so the greens were evenly coated without becoming soggy. To finish, I added sprouts on top for a fresh presentation and served immediately for the best texture and flavor.
Additional Tips for Making This Recipe Better
- I always dry the lettuce completely because excess water dilutes the dressing.
- Chilling the dressing for 30 minutes enhances the flavor.
- If the dressing feels thick, I add a small splash of water to thin it slightly.
- Fresh herbs make a noticeable difference—don’t skip them.
- I serve the dressing on the side if preparing ahead to keep the salad crisp.
How to Serve Summer Salad with Clean Eating Buttermilk Dressing?
I like serving this salad in a wide, shallow bowl so the colorful vegetables are visible. For extra presentation, I garnish with fresh herbs or edible flowers. It pairs wonderfully with grilled chicken, fish, or roasted vegetables. It also works beautifully as a refreshing lunch on its own.
For gatherings, I arrange it on a large platter and drizzle the dressing just before serving to keep everything vibrant and crisp.
Nutritional Information
Approximate values per serving:
- Calories: ~213 kcal
- Protein: ~11 g
- Carbohydrates: ~30 g
- Fat: ~6 g
This makes it a balanced, light, and nutrient-rich option.
Make Ahead and Storage
Dressing
The dressing can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator. Shake or stir well before using.
Salad Components
You can wash and chop the vegetables ahead of time, but store them separately in airtight containers. Combine with dressing just before serving for best freshness.
Freezing
This recipe is not suitable for freezing because fresh greens lose texture after thawing.
Why You’ll Love This Recipe
This salad is simple, fresh, and perfect for warm weather meals.
- Quick and easy – Ready in just 15 minutes with minimal effort.
- Clean ingredients – Made with wholesome, fresh components.
- Customizable – Easy to adapt for different diets and preferences.
- Perfect for summer – Light, crisp, and refreshing.
- Great for gatherings – Beautiful presentation and crowd-pleasing flavor.
Summer Salad with Clean Eating Buttermilk Dressing
Ingredients
Method
- I started by adding the minced shallot, garlic, thyme, parsley, apple cider vinegar, Greek yogurt, and buttermilk into a jar. After sealing it tightly, I shook it well until smooth and creamy. Then I seasoned it with salt and freshly ground black pepper to balance the tangy flavors. The dressing should look silky and well blended before using.
- Next, I washed and thoroughly dried the lettuce to keep it crisp. I sliced the radishes, grated the carrots, chopped the asparagus, and measured out the peas. Keeping everything fresh and evenly cut helps create a beautiful texture in every bite. I placed all the vegetables in a large salad bowl.
- Finally, I poured the prepared dressing over the vegetables. I gently tossed everything together so the greens were evenly coated without becoming soggy. To finish, I added sprouts on top for a fresh presentation and served immediately for the best texture and flavor.
Notes
- I always dry the lettuce completely because excess water dilutes the dressing.
- Chilling the dressing for 30 minutes enhances the flavor.
- If the dressing feels thick, I add a small splash of water to thin it slightly.
- Fresh herbs make a noticeable difference—don’t skip them.
- I serve the dressing on the side if preparing ahead to keep the salad crisp.
