Herb Summer Salad with Lemon Dill Dressing | Edible Bozeman
The best thing about summer salads is the variety of leafy greens that grow in Montana gardens: arugula, romaine, radicchio, endive, turnip greens, cabbage,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblebozeman.com.
Ingredients
- 8 cups mixed greens lettuce, loosely packed
- ⅓ cup fresh dill, chopped
- ⅓ cup fresh parsley, chopped
- ½ cup English cucumber, thinly sliced
- 1 avocado, diced
- ½ red onion, thinly sliced
- ¼ cup pepitas (optional)
- 2 tablespoons feta cheese (optional)
- Edible flowers (optional)
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon ground mustard
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons raw honey
- Zest of 1 lemon
- Salt and pepper to taste
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