Recipe: Crisp Salad With Lemon Dill Dressing

Just try to argue with this statement: Summer food is the best food. You can eat healthy, and it doesn’t even feel like a sacrifice. It’s effortlessly healthy. Think about it: There are the soft lettuce, fragrant herbs, and sweet juicy little berries, plus a little rosé on the patio in the sunshine, with Louis Armstrong playing. What more could a person want?

Because in the Northwest, summer is a big deal! It’s the gift we wait for — for nine months straight. So you’d better believe that we have to soak up every sweet minute of it. Every picnic, every sunset, every night surrounded with family and friends in that gorgeous evening light. It’s the season of long days, and relaxed nights.

So get out of the kitchen, and keep it simple, fresh, and delicious. Make this summer-time salad, and eat it outside. Obviously!

Sarah’s Favorite Salad

(Makes 4 servings)

1 head butter lettuce, chopped
1 ripe avocado, sliced
½ cup snap peas, ends removed
2 to 3 radishes, thinly sliced
Handful of chives, chopped, for garnish
Handful of dill, chopped, for garnish
Crumbled feta cheese for garnish

Make the lemon feta dressing, and assemble the rest of the salad ingredients. Toss with dressing right before serving. 

Lemon Feta Dressing

(Makes 8 servings)

This dressing is also great on roasted veggies, brown or wild rice, and chicken! It keeps in the fridge for up to 10 days in a sealed container.

½ cup olive oil
½ cup crumbled feta cheese
1 lemon, juiced
¼ cup dill, chopped
7 stalks chives, chopped
Sea salt and pepper to taste

Blend all of the ingredients together in a blender. Store in a glass jar in the fridge for up to 10 days. For a thinner consistency, add more olive oil and lemon juice.

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