• 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.

Ingredients

  • ¼ cup of sour cream
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of Dijon mustard
  • ¼ cup of good olive oil
  • Salt & pepper
  • 1 bunch of butter lettuce, washed, dried and torn into pieces
  • 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)
  • 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)
  • 1 small handful of bok choi, radish, pea, or any other kind of microgreen/shoot
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 10 Min
SERVINGS 2
MAIN INGREDIENT Vegetable
MEAL/COURSE Lunch
TYPE OF DISH Salad
DIETARY NOTES Nut-free, Vegetarian, Quick & Easy

Preparation

  1. In a large bowl, whisk the sour cream, vinegar, and mustard until well-blended.
  2. While whisking, slowly pour the oil into the dressing to emulsify. Season to taste with salt and pepper.
  3. Add the lettuce, snap peas, and radish slices along with half of the bok choi greens.
  4. Toss gently to mix the salad, and plate on a wide plate.
  5. Garnish the top with the remaining bok choi microgreens and serve.

Rating

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