Eosinophilic Esophagitis Friendly Gluten Free Butter Lettuce Salad
Total time15 min
Prep time15 min
Cook time0 min
4.6(9)
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Learn more →Ingredients
4 servings
For the salad
- 2 heads butter lettuce, leaves separated and torn into bite-sized pieces
- 1 english cucumber, thinly sliced
- 6 radishes, thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh dill fronds
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- ¼ cup shaved parmesan (optional)
Can be omittedshaved parmesan
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Add the butter lettuce, cucumber, radishes, scallion greens, parsley, and dill to a large salad bowl.
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