Short description
I’m writing about a vibrant chopped salad tossed in creamy buttermilk dressing. It’s loaded with crisp veggies, herbs, and seeds, making it crunchy, refreshing, and crave‑worthy.
Why I’ll Love This Recipe
I love how the tangy, rich buttermilk dressing perfectly balances the fresh crunch of romaine, cauliflower, cucumber, and bell pepper. The mix of textures—from crisp lettuce to tender celery and sunflower seeds—makes every bite satisfying. I also enjoy how versatile it is; I can add grilled protein or keep it light as a side.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Dressing: buttermilk, sour cream, mayonnaise, lemon juice, minced celery, fresh parsley, fresh dill, Dijon mustard, onion powder, salt, black pepper
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Salad: romaine lettuce hearts, cucumber, red bell pepper, cauliflower florets, carrot, celery with leaves, green onions, sunflower seeds, chopped fresh parsley
directions
I whisk the buttermilk, sour cream, mayonnaise, lemon juice, minced celery, parsley, dill, Dijon mustard, onion powder, salt, and black pepper until smooth. Then I toss chopped romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley in a large bowl. I serve it with the dressing on the side or toss it just before serving so it stays crisp.
Servings and timing
This recipe makes about 6 servings. Prep time is approximately 20 minutes, and total time is 20 minutes as well.
Variations
I sometimes add grilled chicken or shrimp to make it a full meal. I’ve swapped sunflower seeds for toasted almonds or pumpkin seeds. On occasions when I’m missing an herb, I substitute chives or oregano. And for gluten‑free or vegetarian options, I’ve added chickpeas or tofu instead of meat.
storage/reheating
I store leftover salad and dressing separately. I keep the dressing in an airtight container in the fridge for up to one week. The salad stays crisp if dressed just before serving. I don’t recommend reheating—this salad is best served chilled or at room temperature.
FAQs
What if I don’t have buttermilk?
I’ve substituted by mixing milk with a squeeze of lemon or vinegar and letting it sit briefly; it works in a pinch for the dressing.
Can I make the dressing ahead of time?
Yes—I make the dressing up to a week ahead and refrigerate it. I just bring it to room temperature before using.
Can I add protein to this salad?
Absolutely. I often add grilled chicken, shrimp, or even tofu to turn it into a full meal.
How do I keep the salad crunchy?
I avoid tossing the salad with the dressing until just before eating. If I need to prep early, I chop and refrigerate the salad components separately.
Can I substitute any vegetables?
Definitely. I’ve used chopped tomatoes, avocado, or even roasted veggies depending on preference.
Conclusion
I love this salad because it’s fast, fresh, adaptable, and bursting with flavor and crunch. Whether I serve it as a side dish or add protein for a main course, it’s always a hit.
Print
Chopped Salad with Buttermilk Dressing
- Total Time: 20 minutes
- Yield: 6 servings
Description
A crunchy, herb‑bright chopped salad tossed with a creamy buttermilk‑sour cream dressing—loaded with crisp romaine, cauliflower, cucumber, bell pepper, celery, and seeds for texture and flavor.
Ingredients
Dressing: buttermilk, sour cream, mayonnaise, lemon juice, minced celery, fresh parsley, fresh dill, Dijon mustard, onion powder, salt, black pepper
Salad: romaine lettuce hearts, cucumber, red bell pepper, cauliflower florets, carrot, celery with leaves, green onions, sunflower seeds, chopped fresh parsley
Instructions
In a bowl, whisk together buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon, onion powder, salt, and pepper until smooth and well‑combined.,In a large bowl, combine all chopped salad vegetables, green onions, parsley, and sunflower seeds.,Serve the dressing on the side or drizzle over and toss just before serving to maintain salad crunch.,Optionally top with grilled chicken, shrimp, or tofu to make it a full meal.
Notes
For best texture keep salad and dressing separate until serving.,Mix milk with lemon juice or vinegar (1 tsp per cup) as a buttermilk substitute if needed.,Sunflower seeds can be replaced with nuts or pumpkin seeds.,Prep vegetables ahead but refrigerate separately to keep crisp.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Salad
- Method: No‑cook
- Cuisine: American
