Total Time: 15 mins.
- 5 oz. spring lettuce
- 4 stalks of asparagus, ends trimmed and shaved into thin strips
- 6 radishes, sliced thin
- 4 hard-boiled eggs, sliced in half lengthwise
- 4 oz. goat cheese, crumbled
Buttermilk Dill Dressing
- 1/2 c. sour cream
- 1/2 c. buttermilk
- 1/2 lemon, zest, and juice
- 3 Tbsp. fresh dill, chopped
- 1 tsp. garlic powder
- 3-4 dashes of hot sauce
- to taste salt and pepper
A light, and crisp salad perfect for Easter and springtime. Served with a buttermilk dill dressing for a delicious lunch or dinner. Thank you to Sam with @samanthalshue for creating this recipe for Fareway shoppers. Read up on her tips for making asparagus ribbons and the full recipe!
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.
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.
Drizzle with the buttermilk dill dressing just before serving. Enjoy!