Crunchy Lemon & Herb Lettuce Salad

This side salad is a great way to prepare lettuce, especially if you need to use up large amounts. It's super simple and you only need a few ingredients we all have on hand; olive oil, lemon juice, garlic and fresh herbs.

You can use any lettuce including crunchy types such as Little Gem or Romaine, soft types like lamb lettuce, or red lettuce such as Radicchio.

If you want to make it a bit more special, flavorful and add extra protein, sprinkle in some grated parmesan cheese. Serve with some crispy chicken, juicy steak or baked salmon and a few lemon wedges.

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Step-by-step

1. Prepare the vinaigrette by mixing olive oil, lemon juice, vinegar, freshly chopped herbs (dill, basil, parsley or chives) and minced garlic.

   

2. Wash the lettuce and run it through a salad spinner or pat dry using a paper towel. If the leaves are large, chop or tear into smaller pieces.

   

3. Drizzle the dressing over the lettuce. Optionally you can add a few tablespoons of grated parmesan or pecorino.

   

4. Toss to combine. Serve immediately with any proteins such as juicy steak, roast chicken or baked salmon. This salad can be stored in the fridge for up to a day. If not serving immediately, keep the dressing in a small container and pour over the leaves just before serving.

   

Recipe

Crunchy Lemon & Herb Lettuce Salad

★★★★★4.9 (21 ratings)

Sometimes all you need on a busy day is a simple side salad to serve with juicy steak, roast chicken or baked ...

Hands on

5m

Overall

5m

Servings

4

1.8 g

Net carbs

1.1 g

Protein

13.7 g

Fat

134

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 4 tbsp extra virgin olive oil (60 ml)
• 3 tbsp fresh lemon juice (45 ml)
• 1 tbsp apple cider vinegar (15 ml)
• 2 tbsp herbs of choice (dill, basil, parsley or chives)
• 1 clove garlic, minced
• 300 g mixed lettuce of choice (10.6 oz)
• sea salt and pepper, to taste
• Optional: 4 tbsp grated Parmesan

Instructions

1. Prepare the vinaigrette by mixing olive oil, lemon juice, vinegar, freshly chopped herbs (dill, basil, parsley or chives) and minced garlic.

2. Wash the lettuce and run it through a salad spinner or pat dry using a paper towel. If the leaves are large, chop or tear into smaller pieces.

3. Drizzle the dressing over the lettuce. Optionally you can add a few tablespoons of grated parmesan or pecorino.

4. Toss to combine. Serve immediately with any proteins such as juicy steak, roast chicken or baked salmon. This salad can be stored in the fridge for up to a day. If not serving immediately, keep the dressing in a small container and pour over the leaves just before serving.

Nutrition per serving, about 2 cups, 100 g/ 3.5 oz

Carbs 5%Protein 3%Fat 92% of calories

Net carbs

1.8 g

Total carbs

2.7 g

Fiber

0.9 g

Sugars

0.9 g

Protein

1.1 g

Fat

13.7 g

Saturated fat

1.9 g

Calories

134 kcal

Sodium

44 mg · 1.91% RDA

Magnesium

12 mg · 3.01% RDA

Potassium

199 mg · 9.95% EMR

Nutrition by ingredient

Per about 2 cups, 100 g/ 3.5 oz	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Lemon juice, fresh	0.6 g	0 g	0 g	2
Apple cider vinegar	0 g	0 g	0 g	1
Dill, fresh	0 g	0 g	0 g	0
Basil, fresh	0 g	0 g	0 g	0
Garlic, fresh	0.2 g	0 g	0 g	1
Lettuce, mixed leaf salad	0.8 g	1 g	0.2 g	10
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	1.8 g	1.1 g	13.7 g	134

Serving size about 2 cups, 100 g/ 3.5 oz

• Gluten free
• Beef free
• Pescatarian