Strawberry Goat Cheese Salad with Butter Lettuce
This refreshing salad is perfect for warm spring and summer days. Sweet strawberries pair well with fresh butter lettuce, goat cheese, and homemade poppy seed dressing.
Servings 4 salads
Calories 280kcal
Ingredients
- 1 head butter lettuce
- 1 pound strawberries sliced
- ½ onion sliced into half-moons, recommend sweet onions or shallots
- ½ cup goat cheese crumbled, plus more to taste
For the poppy seed dressing:
- ¼ cup olive oil can sub canola or avocado oil
- 2 tablespoon red wine vinegar
- 2 tablespoon honey can sub white sugar
- 1 teaspoon poppy seeds more to taste
- ½ teaspoon dried mustard
- ½ teaspoon sea salt
- 2 heaping tbsp onion minced
Instructions
- Wash and dry the butter lettuce. Use your hands to rip leaves into pieces of desired size. Add lettuce pieces to a large bowl and add the sliced strawberries and onions. Top with goat cheese crumbles.
- To prepare the dressing, combine ingredients in a small bowl and whisk vigorously until well combined. Pour the dressing over the salad, and toss well. Transfer to plates, and enjoy!
Notes
- To make this a main dish, add a piece of grilled chicken, salmon, or some white beans or chickpeas.
- I recommend using a light variety of olive oil, or one that you know has a fairly neutral taste. This will prevent the dressing from having any bitter undertones.
- If you're looking for the freshest possible butter lettuce (that can last longer than other varieties), see if your store carries heads of butter lettuce that still have the root intact.
- You can prep the dressing up to 5 days in advance and store in the fridge (shake well before using). The salad can also be prepped up to a day in advance, but wait to add the dressing until right before serving.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 20g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 400mg | Potassium: 291mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1656IU | Vitamin C: 69mg | Calcium: 86mg | Iron: 2mg