BUTTER LETTUCE & HERBS WITH LEMON CREAM DRESSING

As an ode to all of you out there with those vibrantly green thumbs, here’s a simple, versatile recipe that makes fresh garden vegetables sing…

The creamy lemon dressing is excellent served as a dip for crudités, but my personal favorite way to enjoy it is drizzled on top of butter lettuce, herbs and edible flowers from the garden for a little color. Couldn’t be simpler, but take my word for it, this salad is fresh and satisfying. 

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for the LEMON CREAM DRESSING

YOU WILL NEED:

1/2 cup unsweetened, non dairy yogurt 

Zest and juice from 1 lemon 

1 tablespoon raw honey  

1/4 teaspoon fine sea salt 

1/8 teaspoon ground black pepper 

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TO MAKE:

In a small bowl, whisk together the yogurt, lemon zest, lemon juice, honey, salt and pepper.  

Serve right away or refrigerate in a sealed container for up to 5 days. 

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for the BUTTER LETTUCE & HERBS with LEMON CREAM DRESSING 

YOU WILL NEED:

2 heads butter lettuce 

2 tablespoons fresh dill, chopped  

2 tablespoons fresh chives, chopped 

Edible Flowers 

Lemon Cream Dressing 

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TO MAKE:

Arrange the butter lettuce in a large bowl. Sprinkle the dill, chives and edible flowers over the top. 

Pour about ¼ cup of the Lemon Cream Dressing over the salad. 

Serve right away alongside a small pitcher of the remaining dressing. 

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