Creamy Strawberry Lettuce Salad – A Fresh, Sweet, and Tangy Side

Ingredients

• Romaine or butter lettuce (6 cups, torn into bite-size pieces)
• Fresh strawberries (2 cups, hulled and sliced)
• Cucumber (1 small, thinly sliced; optional for extra crunch)
• Red onion (2–3 tablespoons, very thinly sliced)
• Toasted sliced almonds or pecans (1/3 cup)
• Feta or goat cheese (1/3 cup, crumbled; optional)
• Poppy seeds (1 teaspoon; optional)
• Greek yogurt (1/2 cup; or use sour cream)
• Mayonnaise (2 tablespoons; adds silkiness)
• Honey or maple syrup (1–2 tablespoons, to taste)
• Lemon juice (2 tablespoons; or white wine vinegar)
• Dijon mustard (1 teaspoon)
• Vanilla extract (1/4 teaspoon; optional, for a subtle dessert-like note)
• Salt and black pepper (to taste)

Instructions

1. 1

   Prep the produce: Wash and fully dry the lettuce. Hull and slice the strawberries. Thinly slice onion and cucumber.

2. 2

   Mix the dressing: In a bowl, whisk yogurt, mayo, honey, lemon juice, Dijon, and vanilla (if using). Season with salt and pepper. Adjust sweetness and acidity to taste.

3. 3

   Toast the nuts: In a dry skillet over medium heat, toast almonds or pecans for 2–3 minutes until fragrant. Cool.

4. 4

   Assemble the base: Add lettuce to a large bowl. Sprinkle in onion and cucumber.

5. 5

   Add the berries: Gently fold in the strawberries so they don’t bruise.

6. 6

   Dress lightly: Drizzle about half the dressing over the salad and toss gently. Add more as needed. You want a light, creamy coating, not a soup.

7. 7

   Finish and serve: Top with toasted nuts, feta or goat cheese, and poppy seeds. Taste and add a pinch of salt or a squeeze of lemon if needed. Serve right away.