This “ultimate” summer salad recipe is filled with a fantastic mix of summertime fruits and vegetables, and is topped with a creamy, low-calorie buttermilk dill dressing. 134 calories and 1 Weight Watchers Freestyle SP
A great summer salad recipe is essential! I love a good steak as much as the next cavewoman, but please tell me I’m not the only one who can’t even fathom eating something that requires cutting (makes me sweat) or extra chewing (oh, the effort) when it’s hot out. In fact, I have several criteria for hot weather food. You may call it high-maintenance. I call it self-preservation.
Rule #1: Preparation of any meal must not result in me having to wrap an ice pack around my neck to ward off the extra heat. Very important. No one likes a sweaty cook.
Cold food + cocktails = cheerful, non-crabby Dara
Rule #3: All recipients of said food must pretend to be happy with night after night of salads, chilled soups and bowls of watermelon. This attitude, real or fake, will result in pleasant conversation and a cool, calm mum/wife/hostess. My self-preservation leads to your self-preservation.
My “ultimate” summer salad recipe:
This summer salad recipe, which I refer to as “ultimate” because it is packed with all of the summer fruits and veggies that I love most, follows all of the rules. It’s cold, it doesn’t require any sort of steamy prep and my family loves it (or at least they’ve become very good at pretending they do…they’re good rule followers).
I’ve served this salad as-is as a colorful side dish, and as a dinner salad (topped with leftover grilled chicken) for the four of us. The creamy dressing is surprisingly low-calorie, thanks to low fat buttermilk and plain Greek yogurt. Dijon mustard, fresh chopped dill and a touch of agave add in a great punch of flavor.
Now that’s good summertime eating!
Other summer salad recipes:
The Ultimate Summer Salad Recipe with Dill Buttermilk Dressing
- 6 cups chopped romaine lettuce
- 2 ears corn cooked kernels cut off
- 1 tomato chopped
- 1 green onion sliced
- 3/4 cup cooked & shelled edamame
- 1/2 avocado chopped
- 1/2 cup blueberries
- 1 tablespoon raw sunflower seeds
- In a small bowl, whisk together the yogurt, buttermilk, mustard, lemon juice, agave nectar and salt. Gently stir in the dill.
- Place the romaine lettuce in a serving bowl.
- Over the top, sprinkle the corn, tomato, green onion, edamame, avocado, blueberries and sunflower seeds.
- Serve with the dressing.
This post was originally published on July 28, 2014 and has been updated.
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