Hello, Darlings!
Aubree Holmes, here! I’m back with another spring recipe—this time for National Gardening Day.
In case you didn’t know, today is National Gardening Day—a day to spend time outside, tend to your garden, and plant some seeds. I have to be honest, though—my thumb isn’t exactly green, although it is brightening up a little bit. If you’re like me, and don’t have much of a green thumb, let’s celebrate those that do by making something delicious with the “fruits” of their labor.
I sure am grateful for family and friends who love spending time in the garden and generously share fresh produce (hello squash blossoms!), beautiful flowers, and fragrant herbs. As an ode to all of you out there with those vibrantly green thumbs, I present to you a simple, versatile recipe that makes fresh garden vegetables sing (not literally!):
Butter Lettuce & Edible Flower Salad with Lemon Cream Dressing
The creamy dressing is excellent served as a dip for crudités, but my personal favorite way to enjoy it is drizzled on top of butter lettuce, herbs and edible flowers from the garden for a little color. Couldn’t be simpler, but take my word for it, this salad is fresh and satisfying.
Check out the recipe below for this delicious dressing and the pared-down way I like to serve it. As always, please feel free to reach out to me with any questions through my Instagram, @aubreeholmes, or my website, www.aubreeholmes.com.
Until next time,
Aubree
Lemon Cream Dressing
Makes about ½ cup
YOU WILL NEED:
1/2 cup unsweetened, non dairy yogurt
Zest and juice from 1 lemon
1 tablespoon raw honey
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
TO MAKE:
In a small bowl, whisk together the yogurt, lemon zest, lemon juice, honey, salt and pepper.
Serve right away or refrigerate in a sealed container for up to 5 days.
Butter Lettuce & Edible Flower Salad with Lemon Cream Dressing
YOU WILL NEED:
2 heads butter lettuce
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
Edible Flowers
Lemon Cream Dressing
TO MAKE:
Arrange the butter lettuce in a large bowl. Sprinkle the dill, chives and edible flowers over the top.
Pour about ¼ cup of the Lemon Cream Dressing over the salad.
Serve right away alongside a small pitcher of the remaining dressing.
