Summer Salad with Creamy Clean Eating Buttermilk Dressing

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.

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Total Time 15

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

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.
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.
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.