Little Gem Salad with Dilly Ranch Recipe
Little Gem Salad with avocado, radishes, cucumber, pickled onions, pepitas, sunflower sprouts, in a Homemade Dilly Ranch Dressing. See notes for a vegan option.
How to Make the Best Little Gem Salad with Dilly Ranch
This Little Gem Salad with Dilly Ranch is a refreshing, vibrant dish that celebrates crisp greens and a creamy, herb-packed dressing. Little gem lettuce—those adorable mini romaine-like heads—provides the perfect crunchy base, while avocado, cucumber, and radishes add layers of texture and freshness. The pickled onions bring a tangy bite that cuts through the richness of the homemade ranch.
The star of this salad is undoubtedly the Dilly Ranch Dressing. Made with fresh dill, garlic, and a blend of creamy ingredients, it’s miles ahead of anything you’d find in a bottle. The key is to keep the dressing cold and add it sparingly—just enough to coat each leaf without drowning the vegetables. This lets the fresh flavors of the salad ingredients really shine.
Whether you’re serving this as a light lunch, a side dish for grilled proteins, or bringing it to a summer gathering, this salad is sure to impress. The combination of textures—creamy avocado, crunchy pepitas, tender sprouts—makes every bite interesting. Don’t skip the final squeeze of lemon and pinch of salt; that finishing touch is what makes this salad truly “punchy” and memorable.
Little Gem Salad with Dilly Ranch
Little Gem Salad with avocado, radishes, cucumber, pickled onions, pepitas, sunflower sprouts, in a Homemade Dilly Ranch Dressing. See notes for a vegan option.
Ingredients
Salad
Dilly Ranch Dressing
Instructions
Dilly Ranch Dressing
- Whisk the mayo, buttermilk, and sour cream in a bowl until smooth.
- Stir in the garlic, dill, parsley, salt, pepper, lemon juice, and vinegar.
- Place in the fridge until cold—you want this chilled!
Salad
- If making the quick pickled onions or pickled shallots, start these first.
- Separate the little gem lettuce leaves. Tear any extra-large ones in half, but leave any smaller ones whole. Wash and spin dry or pat dry (or spread out on a towel on the counter and let air dry).
- Place the lettuce leaves in a big bowl, and add the remaining salad ingredients. At this point, you could refrigerate until serving.
- Right before serving, toss with a little cold dressing—a little at a time—you will not need all. Just enough to coat each leaf generously.
- Season the salad with a little salt and a squeeze of lemon juice to taste. You want the salad to taste punchy, to balance out all those fresh herbs.
Notes
- For a vegan option, substitute the mayo, buttermilk, and sour cream with vegan alternatives.
- Optional additions include thinly shaved fennel, thinly sliced kohlrabi or salad turnips, matchstick carrots, grape tomatoes, or blanched green beans.
- Watermelon radish adds a beautiful pop of color if you can find it.
