Ingredients
For the Vinaigrette
- 1 tablespoon grated lemon zest about 1 lemon
- ¼ cup fresh lemon juice about 2 small lemons
- ¼ cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- ½ teaspoon ground black pepper
For the Salad
- 1 head butter lettuce leaves washed and torn
- 1 bunch radishes thinly sliced
- 1 bulb fresh fennel thinly sliced
- 1 bunch asparagus shaved
- 2 tablespoons fresh dill chopped
Instructions
- In a small bowl, whisk together all ingredients until fully combined.
- Plate the lettuce, fennel, asparagus, and radishes, then sprinkle with the chopped dill. Drizzle the dressing over the salad and serve!
Nutrition Information
Nutrition Facts
Spring Salad
Amount per Serving
Calories
172
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
331
mg
14
%
Potassium
619
mg
18
%
Carbohydrates
11
g
4
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
2298
IU
46
%
Vitamin C
25
mg
30
%
Calcium
78
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes
- This dill and garlic salmon would be a perfect topper to make this a main dish salad!