Local Stonefruit Salad Recipe

Time30m

Serves4

butter lettuce / cucumbers / almonds / creamy meyer lemon dressing

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Ingredients

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1
Prepare the Salad Base
Wash the butter lettuce thoroughly under cold water. Pat dry with paper towels or use a salad spinner to remove excess water. Tear the lettuce into bite-sized pieces and place in a large salad bowl.
2
Prepare the Cucumbers
Slice the cucumber in half lengthwise, then slice each half into half-moons or thin slices (about 1/4 inch thick). Add the cucumber slices to the bowl with the butter lettuce.

3
Toast the Almonds
In a dry skillet over medium heat, add the almonds. Toast them for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool.

4
Make the Dressing
In a medium bowl, zest and juice the Meyer lemons. Add olive oil, honey, Dijon mustard, salt, and black pepper to the bowl. Whisk together until the dressing is smooth and creamy.

5
Combine and Serve
Pour the creamy Meyer lemon dressing over the salad base and toss gently to combine. Top with the toasted almonds. Serve immediately.