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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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Hands-on Overall
Serving size about 2 cups, 100 g/ 3.5 oz
Nutritional values (per about 2 cups, 100 g/ 3.5 oz)
Net carbs1.8 grams
Protein1.1 grams
Fat13.7 grams
Calories134 kcal
Calories from carbs 5%, protein 3%, fat 92%
Total carbs2.7 gramsFiber0.9 gramsSugars0.9 gramsSaturated fat1.9 gramsSodium44 mg(2% RDA)Magnesium12 mg(3% RDA)Potassium199 mg(10% EMR)
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
- Prepare the vinaigrette by mixing olive oil, lemon juice, vinegar, freshly chopped herbs (dill, basil, parsley or chives) and minced garlic.
- 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.
- Drizzle the dressing over the lettuce. Optionally you can add a few tablespoons of grated parmesan or pecorino.
- 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.
Lemon & Herb Lettuce Salad
Step by Step
Ingredients
- 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
- Prepare the vinaigrette by mixing olive oil, lemon juice, vinegar, freshly chopped herbs (dill, basil, parsley or chives) and minced garlic.
- 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.
- Drizzle the dressing over the lettuce. Optionally you can add a few tablespoons of grated parmesan or pecorino.
- 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)
Calories134kcal
Net Carbs1.8g
Carbohydrates2.7g
Protein1.1g
Fat13.7g
Saturated Fat1.9g
Fiber0.9g
Sugar0.9g
Sodium44mg
Magnesium12mg
Potassium199mg
Detailed nutritional breakdown (per about 2 cups, 100 g/ 3.5 oz)
| Total per about 2 cups, 100 g/ 3.5 oz |
| 1.8 g | 1.1 g | 13.7 g | 134 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Lemon juice, fresh |
| 0.6 g | 0 g | 0 g | 2 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Dill, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Lettuce, mixed leaf salad |
| 0.8 g | 1 g | 0.2 g | 10 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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