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Little Gem Salad with Dilly Ranch Recipe
Ash Tyrrell

Little Gem Salad with Dilly Ranch

I recently made this Little Gem Salad with Dilly Ranch, and I have to say—it’s a game-changer! The crisp Little Gem lettuce paired with creamy, herby dressing feels so fresh, perfect for spring or summer. I love how the combination of radishes, cucumber, and avocado adds both texture and flavor
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Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 3 –4 heads Little Gem lettuce leaves separated and washed (or 2 romaine hearts torn) – small heads give the perfect crunch without bitterness.
  • 1 cup cucumber thinly sliced – Persian, English, or Turkish varieties work best.
  • 1/2 cup radishes thinly sliced – watermelon radishes add a pop of color.
  • 1 avocado cut into chunks – use ripe but firm avocado for creamy texture.
  • 1 cup sunflower sprouts or microgreens – adds freshness and a subtle nutty flavor.
  • 1/4 cup pickled red onions or pickled shallots – tangy addition that balances the creaminess.
  • 1/4 cup pumpkin seeds or sunflower seeds – lightly toasted for extra crunch.
  • 1 tablespoon tarragon leaves optional – enhances herbal notes.
  • 1/3 cup mayonnaise
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 1 –2 garlic cloves finely minced
  • 1/2 cup fresh dill chopped
  • 2 tablespoons parsley chopped (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon white or apple cider vinegar

Method
 

  1. I like to start by pickling the onions so their tangy flavor is ready for the salad. Slice thin, mix with vinegar, a pinch of sugar, and let them sit while preparing the rest.
  2. Whisk together mayonnaise, buttermilk, and sour cream until smooth. Then fold in garlic, dill, parsley, lemon juice, vinegar, salt, and pepper. Chill until serving for a refreshing creamy taste.
  3. Separate the Little Gem leaves, tearing larger leaves in half. Wash thoroughly and spin dry to remove any moisture, which helps the dressing cling to the leaves.
  4. In a large bowl, layer lettuce, cucumber, radishes, avocado, sprouts, pickled onions, and seeds. Gently toss with the chilled Dilly Ranch dressing, adding it gradually to avoid overdressing.

Notes

  • I always chill the lettuce before assembling—it keeps it crisp.
  • I like to lightly toast pumpkin seeds; it enhances their flavor.
  • I add avocado last to prevent it from browning too quickly.
  • I taste and adjust the dressing with more lemon or salt to suit my palate.
  • I serve immediately after tossing to maintain the crunch.