Spring Layered Salad with Buttermilk Dressing

Makes 4 servings

Layer this spring inspired salad in one large glass serving dish for a shared meal or into 4 individual glass jars with lids for a grab-and-go weekday lunch.

Radishes, sprouts, peas and spring greens add volume and vitamins while egg keeps you topped up with protein for fullness. The buttermilk dressing even adds active bacterial cultures to seed your microbiome ‘garden’. Enjoy.

Ingredients

Marinated onion

• 1/2 small red onion thinly sliced

• 2 tbsp each vinegar & cold water

• 1/8 tsp salt

  Buttermilk dressing

• 1/2 cup buttermilk

• 1/2 cup grated parmesan cheese

• 3 tbsp light mayonnaise

• 1 clove garlic, minced

• 1 tbsp vinegar

• pinch each salt & pepper

  Salad fixings

• 4 hard boiled eggs, cut into wedges*

• 1 bunch of asparagus or 2 cups green peas -steamed and cooled

• 1/2 c roasted nuts or legumes

• 6 radishes quartered

• 1 c sprouts or pea shoots

• 8 cups baby spinach or arugula

Directions provided in the PDF Download below

Nutrition Facts

352 Calories, 21g Pro, 25g Carbs, 8g Fibre, 20g Fat