Fresh Summer Salad with Creamy Clean Eating Buttermilk Dressing (Best Easy Healthy Meal)

I can’t tell you how many times I’ve reached for this Summer Salad with Clean Eating Buttermilk Dressing on a hot day. I made it first because I needed a fresh lunch, and now it’s a staple in my kitchen.

The crisp veggies and tangy, homemade dressing make it feel like a treat, yet it’s so healthy. Every time I mix it up, the bright colors just make me smile. Trust me — once you try it, you’ll be hooked too!

Ingredients

Here’s what you’ll need for the salad and dressing. I’ve included tips on why these ingredients work so well together.

For the Clean Eating Buttermilk Dressing:

• ½ shallot, minced — adds a mild, sweet onion flavor that’s gentle in raw dressings.
• 1 clove garlic, minced — fresh garlic packs more punch than powder.
• 1 teaspoon fresh thyme leaves — bright herbal notes that lift the tanginess.
• 2 tablespoons fresh parsley, finely chopped — parsley keeps the dressing fresh (avoid dried here).
• 1 teaspoon apple cider vinegar — gives a sharp, clean acidity.
• 6 ounces plain Greek yogurt — thicker and creamier than regular yogurt.
• ½ cup buttermilk — key to that classic tangy flavor and smooth texture.
• Sea salt, to taste — enhances all the flavors naturally.
• Freshly ground black pepper, to taste — adds gentle spice and balance.

For the Summer Salad:

• 2 heads Boston or Bibb lettuce — soft and slightly sweet, perfect for light salads.
• 2 radishes, thinly sliced — adds crunch and a mild peppery bite.
• ½ cup carrots, grated — natural sweetness and vibrant color.
• ½ cup peas, fresh or thawed from frozen — a pop of sweetness and texture.
• 6 asparagus stalks, thinly sliced — tender crisp texture that feels fresh and seasonal.
• Sprouts (optional) — for garnish and extra freshness.

Note: Several servings (this makes about 2 generous salad portions).

Variations

You can easily tweak this recipe to suit your taste or dietary needs.

• Dairy-free: Swap Greek yogurt for unsweetened coconut yogurt and replace buttermilk with almond milk mixed with a splash of lemon juice.
• Herb swap: Use fresh dill, chives, or basil instead of thyme for a different flavor twist.
• Add protein: Grilled chicken, shrimp, salmon, or chickpeas turn this into a filling main dish.
• Extra crunch: Add toasted almonds, sunflower seeds, or pumpkin seeds.
• Low-carb option: Replace peas with cucumber slices for fewer carbs but equal crunch.
• And if you’re planning a flavorful spread for gatherings, this comforting option works beautifully alongside it bbq-chicken-dip-recipe/.

Cooking Time

Here’s how long this recipe takes:

• Prep Time: 15 minutes
• Cooking Time: 0 minutes
• Total Time: 15 minutes

Equipment You Need

• Large mixing bowl — for tossing the salad evenly.
• Mason jar with lid — perfect for shaking the dressing until smooth.
• Sharp knife — ensures clean, thin slices of vegetables.
• Cutting board — stable surface for safe prep work.
• Salad spinner (optional) — helps dry lettuce so dressing sticks better.

How to Make Summer Salad with Clean Eating Buttermilk Dressing?

This salad comes together quickly, but a few simple steps make all the difference. I always start with the dressing so the flavors can blend while I prep the vegetables. Then I assemble everything fresh for the best texture and flavor.

Prepare the Clean Eating Buttermilk Dressing

In a mason jar or small bowl, combine the minced shallot, garlic, thyme, parsley, apple cider vinegar, Greek yogurt, and buttermilk. Shake or whisk until the dressing becomes smooth and creamy. Taste and adjust with sea salt and freshly ground black pepper, then refrigerate it while preparing the salad to let the flavors develop.

Wash and Prep the Vegetables

Rinse the lettuce thoroughly and dry it completely before tearing it into bite-sized pieces. Thinly slice the radishes and asparagus, grate the carrots, and measure out the peas. Keeping everything evenly sliced ensures each bite has balanced flavor and texture.

Assemble and Toss the Salad

Place the lettuce in a large bowl and add the radishes, carrots, peas, and asparagus. Drizzle the chilled buttermilk dressing over the top and gently toss until everything is lightly coated. Finish with a sprinkle of sprouts for garnish and serve immediately for maximum freshness.

Additional Tips for Making this Recipe Better

After making this salad several times, I’ve learned a few tricks that really elevate it:

• I always chill the dressing for at least 20 minutes before serving — it tastes richer and more blended.
• I don’t overdress the salad; I start with half the dressing and add more if needed.
• I dry my lettuce thoroughly because watery greens dilute the flavor.
• I sometimes add a squeeze of fresh lemon juice right before serving for extra brightness.
• If I’m serving guests, I plate it individually for a more elegant presentation.

How to Serve Summer Salad with Clean Eating Buttermilk Dressing?

This salad looks stunning in a wide, shallow serving bowl where the colorful vegetables can shine. I like to drizzle a little extra dressing over the top and sprinkle fresh herbs or cracked pepper for a finished look. It pairs beautifully with grilled chicken, fish, or even a light pasta dish for a complete summer meal.

Nutritional Information

Here’s a quick look at the approximate nutrition per serving:

• Calories: 213 kcal
• Protein: 11 g
• Carbohydrates: 30 g
• Fat: 6 g

Make Ahead and Storage

Refrigerating

Store the dressing separately in an airtight container in the refrigerator for up to 3 days. Keep the chopped vegetables in a separate sealed container to maintain freshness.

Freezing

I don’t recommend freezing this salad. Fresh vegetables lose their crisp texture once thawed, and the dressing can separate.

Reheating

This recipe is meant to be served cold or slightly chilled. There’s no reheating required, making it perfect for warm days.

Why You’ll Love This Recipe?

This salad is simple, fresh, and incredibly satisfying. Here’s why I keep coming back to it:

• Easy and Quick: It takes just 15 minutes to prepare, making it perfect for busy days.
• Fresh and Light: Crisp vegetables and creamy dressing create a refreshing balance.
• Customizable: You can adjust herbs, add protein, or modify for dietary needs.
• Healthy Choice: Packed with nutrients while still feeling indulgent.
• Perfect for Summer: No cooking required, so your kitchen stays cool.

This Summer Salad with Clean Eating Buttermilk Dressing is the ultimate warm-weather recipe. It’s bright, creamy, fresh, and wholesome all at once. Once you make this homemade dressing, you may never go back to store-bought again!

Ben Carraoli

Summer Salad with Creamy Clean Eating Buttermilk Dressing

I can’t tell you how many times I’ve reached for this Summer Salad with Clean Eating Buttermilk Dressing on a hot day. I made it first because I needed a fresh lunch, and now it’s a staple in my kitchen. The crisp veggies and tangy, homemade dressing make it feel like a treat, yet it’s so healthy.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

• ½ shallot minced — adds a mild, sweet onion flavor that’s gentle in raw dressings.
• 1 clove garlic minced — fresh garlic packs more punch than powder.
• 1 teaspoon fresh thyme leaves — bright herbal notes that lift the tanginess.
• 2 tablespoons fresh parsley finely chopped — parsley keeps the dressing fresh (avoid dried here).
• 1 teaspoon apple cider vinegar — gives a sharp clean acidity.
• 6 ounces plain Greek yogurt — thicker and creamier than regular yogurt.
• ½ cup buttermilk — key to that classic tangy flavor and smooth texture.
• Sea salt to taste — enhances all the flavors naturally.
• Freshly ground black pepper to taste — adds gentle spice and balance.
• 2 heads Boston or Bibb lettuce — soft and slightly sweet perfect for light salads.
• 2 radishes thinly sliced — adds crunch and a mild peppery bite.
• ½ cup carrots grated — natural sweetness and vibrant color.
• ½ cup peas fresh or thawed from frozen — a pop of sweetness and texture.
• 6 asparagus stalks thinly sliced — tender crisp texture that feels fresh and seasonal.
• Sprouts optional — for garnish and extra freshness.

Method

 

1. In a mason jar or small bowl, combine the minced shallot, garlic, thyme, parsley, apple cider vinegar, Greek yogurt, and buttermilk. Shake or whisk until the dressing becomes smooth and creamy. Taste and adjust with sea salt and freshly ground black pepper, then refrigerate it while preparing the salad to let the flavors develop.
2. Rinse the lettuce thoroughly and dry it completely before tearing it into bite-sized pieces. Thinly slice the radishes and asparagus, grate the carrots, and measure out the peas. Keeping everything evenly sliced ensures each bite has balanced flavor and texture.
3. Place the lettuce in a large bowl and add the radishes, carrots, peas, and asparagus. Drizzle the chilled buttermilk dressing over the top and gently toss until everything is lightly coated. Finish with a sprinkle of sprouts for garnish and serve immediately for maximum freshness.

Notes

• I always chill the dressing for at least 20 minutes before serving — it tastes richer and more blended.
• I don’t overdress the salad; I start with half the dressing and add more if needed.
• I dry my lettuce thoroughly because watery greens dilute the flavor.
• I sometimes add a squeeze of fresh lemon juice right before serving for extra brightness.
• If I’m serving guests, I plate it individually for a more elegant presentation.