Summer Goddess Salad – Fresh No-Cook Green Salad
This summer goddess salad is the perfect summer salad to have in the afternoons. It won't make you look like a goddess for sure, but it will absolutely make you feel like it.
Equipment
- Large serving platter
- Salad Spinner
- Sharp Chef’s Knife
- Cutting board
- Small whisk or jar for dressing (if making vinaigrette from scratch)
Ingredients
- 1 head butter lettuce approximately 150g / 5oz
- 1 head baby cos lettuce approximately 200g / 7oz
- 3.5 oz baby rocket 100g
- 3.5 oz pea sprouts 100g
- 5 oz yellow pear tomatoes or cherry tomatoes halved, 150g
- 1.75 oz fresh blueberries ⅓ cup / 50g
- 4 medium radishes thinly sliced, approximately 60g / 2oz
- 6 oz avocado cut into large dice, approximately 170g
- 9 oz Lebanese cucumbers sliced into rounds, approximately 260g
- ½ cup edible flowers for garnish (borage, nasturtium, or pansy) — optional
- ¼ cup lemon vinaigrette 60ml, plus extra for serving
Instructions
- Wash the lettuces together while pulling the leaves off the stem. Then spin dry all the leaves and place wrapped in a tea towel in the fridge. This ensures beautifully crisp leaves.1 head butter lettuce, 1 head baby cos lettuce
- Wash the rocket and pea sprouts together, spin dry and place wrapped in a tea towel in the refrigerator.3.5 oz baby rocket, 3.5 oz pea sprouts
- Arrange three-quarters of the lettuce leaves across a large serving platter to create an even base.1 head butter lettuce, 1 head baby cos lettuce
- Scatter the rocket and pea sprouts over the lettuce, then arrange the cucumber slices, halved tomatoes, sliced radishes, and diced avocado in loose clusters across the platter.3.5 oz baby rocket, 3.5 oz pea sprouts, 9 oz Lebanese cucumbers, 5 oz yellow pear tomatoes or cherry tomatoes, 4 medium radishes, 6 oz avocado
- Tuck the remaining lettuce leaves around the edges, then sprinkle the blueberries and edible flowers (if using) over the top.1 head butter lettuce, 1 head baby cos lettuce, 1.75 oz fresh blueberries, ½ cup edible flowers
- Drizzle the lemon vinaigrette over the salad just before serving. Start with about 1 tablespoon per person — you can always add more at the table, but overdressing will wilt the delicate butter lettuce.¼ cup lemon vinaigrette
Notes
Storage: Keep undressed components in separate airtight containers in the fridge for up to 1 day. Dressed salad does not store well — dress individual portions if you expect leftovers.
Make-ahead: Wash and spin-dry lettuces and rocket up to 24 hours ahead, wrap in a clean tea towel, and refrigerate. Slice cucumbers up to 4 hours ahead. Cut avocado and halve tomatoes no more than 1 hour before serving.
Substitutions: Swap rocket for baby spinach (milder) or watercress (similar peppery bite). Any light vinaigrette works in place of lemon vinaigrette — try olive oil, white wine vinegar, Dijon, salt, and pepper.
Pro tip: Do not assemble the platter more than 30 minutes before serving, and always hold the dressing until the moment you bring it to the table — this keeps every leaf crisp and prevents the salad from going limp.
Nutrition
Serving: 1servingCalories: 204kcalCarbohydrates: 16gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 41mgPotassium: 994mgFiber: 8gSugar: 6gVitamin A: 15887IUVitamin C: 41mgCalcium: 128mgIron: 3mg
Feedback is key!Rate this Recipe !