Crunchy Lemon & Herb Lettuce Salad

This side salad is a great way to prepare lettuce, especially if you need to use up large amounts. It's super simple and you only need a few ingredients we all have on hand; olive oil, lemon juice, garlic and fresh herbs.

You can use any lettuce including crunchy types such as Little Gem or Romaine, soft types like lamb lettuce, or red lettuce such as Radicchio.

If you want to make it a bit more special, flavorful and add extra protein, sprinkle in some grated parmesan cheese. Serve with some crispy chicken, juicy steak or baked salmon and a few lemon wedges.

Preparation time

Hands-on:     5 minutes
Overall:      5 minutes

Nutritional values (per serving, about 2 cups, 100 g/ 3.5 oz)

Total Carbs	2.7	grams
Fiber	0.9	grams
Net Carbs	1.8	grams

Protein	1.1	grams
Fat	13.7	grams
of which Saturated	1.9	grams

Energy	134	kcal

Magnesium	12	mg (3% RDA)
Potassium	199	mg (10% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (3%), fat (92%)

Ingredients (makes 4 servings)

4 tbsp extra virgin olive oil (60 ml)
3 tbsp fresh lemon juice (45 ml)
1 tbsp apple cider vinegar (15 ml)
2 tbsp herbs of choice (dill, basil, parsley or chives)
1 clove garlic, minced
300 g mixed lettuce of choice (10.6 oz)
sea salt and pepper, to taste
Optional: 4 tbsp grated Parmesan

Instructions

Prepare the vinaigrette by mixing olive oil, lemon juice, vinegar, freshly chopped herbs (dill, basil, parsley or chives) and minced garlic.
Wash the lettuce and run it through a salad spinner or pat dry using a paper towel. If the leaves are large, chop or tear into smaller pieces.
Drizzle the dressing over the lettuce. Optionally you can add a few tablespoons of grated parmesan or pecorino.
Toss to combine. Serve immediately with any proteins such as juicy steak, roast chicken or baked salmon. This salad can be stored in the fridge for up to a day. If not serving immediately, keep the dressing in a small container and pour over the leaves just before serving.