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

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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