Butter lettuce salad with watermelon radishes & sugar snap peas
Enjoy a fresh and vibrant butter lettuce salad bursting with flavor from crisp watermelon radishes and sweet sugar snap peas. Perfect for a refreshing meal.
Ingredients:
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup 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
Instructions:
- Combine the sour cream, vinegar, and mustard in a big bowl, and mix until thoroughly combined.
- Continuously whisk while gradually adding the oil to the mixture to create an emulsion. Season with salt and pepper to your preference.
- Introduce the lettuce, snap peas, and slices of radish, as well as half of the bok choi leaves.
- Lightly mix the salad ingredients together, then transfer onto a large platter.
- Sprinkle the remaining bok choi microgreens on top as a finishing touch before serving.
Summary:
- Calories: 628 kcal
- Fat: 66 g
- Protein: 4 g
- Carbs: 8 g
- Potassium: 522 mg
- Magnesium: 36 mg