Author Notes
This salad tastes just like spring with its refreshing combo of butter lettuce, thinly sliced watermelon radishes, snap peas, and bok choi microgreens. Served with a delicious sour cream & Dijon mustard dressing, it’s satisfying enough to make a healthy & filling lunch on its own. —Feed Me Dearly
Ingredients
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1/4 cup
sour cream
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2 tablespoons
red wine vinegar
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1 teaspoon
Dijon mustard
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1/4 cup
good olive oil
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Salt & pepper
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1
bunch of butter lettuce, washed, dried and torn into pieces
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1
large handful of sugar snap peas, washed and dried (you don’t even have to remove the tiny strings at the end, it’s all edible)
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1
small watermelon radish, washed, outer layer peeled, and thinly sliced (you’ll need about 6-10 slices, which depending on the size of your radish, may not use the whole vegetable)
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1
small handful of bok choi, radish, pea, or any other kind of microgreen/shoot
Directions
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In a large bowl, whisk the sour cream, vinegar, and mustard until well-blended.
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While whisking, slowly pour the oil into the dressing to emulsify. Season to taste with salt and pepper.
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Add the lettuce, snap peas, and radish slices along with half of the bok choi greens.
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Toss gently to mix the salad, and plate on a wide plate.
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Garnish the top with the remaining bok choi microgreens and serve.
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