This strikingly beautiful salad is filled with carrot and zucchini ribbons, and is mixed with spring vegetables such as asparagus, radishes, and snap peas.
Douse this with a quick homemade buttermilk dressing and you have one gorgeous, yet light, salad!
Ribbon Spring Salad with Buttermilk Dressing
We can't go through the Spring Fling Recipe Series without adding a wonderful salad that is beautiful to look at and light and refreshing. It's filled with Spring veggies such as carrots, zucchini, asparagus, snap peas, radishes, cucumbers, and spring mix. This mixture grabs up the freshest produce for spring! To make this salad attractive I've made ribbons out of the carrots and zucchini using a spiralizer. You can accomplish a similar affect by using a vegetable peeler as well.
This salad is topped with a wonderful buttermilk dressing that is filled with herbs. You won't regret making your own dressing with this one. It's easy to mix up and the flavor is out of this world! Enjoy this salad for Mother's Day, Spring Brunch, or as part of a wonderful weekend meal.
What Ingredients do I need?
- Carrots - try to buy large carrots so spiralizing is easier
- Zucchini
- Asparagus
- Radishes
- Snap Peas
- Cucumber
- Spring Mix or 50/50 Blend
- Buttermilk
- Mayonnaise
- Chives - use fresh herbs
- Dill - use fresh herbs
- Lemon
- Dijon mustard
Substitutions and Variations
- Use Spinach as your base or a butter lettuce
- You can use yogurt instead of Mayonnaise
- If you don't like fresh Dill use fresh Thyme
- Swap out some of the veggies for your favorite ones
- Use your favorite vinaigrette instead of a cream based dressing
Kitchen Tips and Notes
- I use a spiralizer to make my ribbons. I have this one and this one.
- Use a vegetable peeler to make long strips instead of ribbons
- Make sure to blanch your asparagus to keep it fresh and vibrant green
- I often make dressing in a jar. It easy to put all ingredients in and then close and shake to combine.
- Store your leftover dressing in the refrigerator for up to 2 weeks.
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Ribbon Spring Salad with Buttermilk Dressing
serves 6
Dressing:
½ cup whole buttermilk
¼ cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
Salad:
½ pound thin asparagus, blanched, and cut into 2" pieces
1 medium zucchini, cut into ribbons
1 medium carrot, cut into ribbons
4 oz sugar snap peas, trimmed and sliced
4-5 radishes, sliced
½ English cucumber, thinly sliced
4 cups spring green mix
In a medium bowl or mason jar, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper. Cover and refrigerate for 1 hour.
½ pound thin asparagus, blanched, and cut into 2" pieces
1 medium zucchini, cut into ribbons
1 medium carrot, cut into ribbons
4 oz sugar snap peas, trimmed and sliced
4-5 radishes, sliced
½ English cucumber, thinly sliced
4 cups spring green mix
In a medium bowl or mason jar, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper. Cover and refrigerate for 1 hour.
In a large bowl, toss together ribbon carrots and zucchini, asparagus, snap peas, radishes, and cucumber. Serve over spring green mix, and drizzle with dressing just before serving.
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