Name: Little Gem Salad with Dilly Ranch Dressing
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 3 to 4 heads Little Gem lettuce, leaves separated and washed; 1 cup cucumber, thinly sliced; 1/2 cup radishes, thinly sliced; 1 avocado, chopped; 1 cup sunflower sprouts or microgreens; 1/4 cup pickled red onions; 1/4 cup pumpkin seeds; 1 tablespoon fresh tarragon leaves (optional); 1/3 cup mayonnaise; 1/3 cup buttermilk; 1/3 cup sour cream; 1 to 2 garlic cloves, finely minced; 1/2 cup fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1 teaspoon freshly cracked black pepper; 1 tablespoon lemon juice; 1 teaspoon apple cider vinegar

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Fresh, crisp, and full of vibrant flavors, this Little Gem Salad with Dilly Ranch Dressing is one of my favorite salads to make when I want something light yet satisfying. I combine crunchy lettuce, creamy avocado, crisp vegetables, fresh herbs, and a homemade dill ranch dressing that brings everything together beautifully. It works perfectly as a healthy lunch, a refreshing side dish, or an elegant addition to any meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 to 4 heads Little Gem lettuce, leaves separated and washed

1 cup cucumber, thinly sliced

½ cup radishes, thinly sliced

1 avocado, chopped

1 cup sunflower sprouts or microgreens

¼ cup pickled red onions

¼ cup pumpkin seeds

1 tablespoon fresh tarragon leaves (optional)

⅓ cup mayonnaise

⅓ cup buttermilk

⅓ cup sour cream

1 to 2 garlic cloves, finely minced

½ cup fresh dill, chopped

2 tablespoons fresh parsley, chopped

½ teaspoon salt

1 teaspoon freshly cracked black pepper

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

Directions

I whisk together the mayonnaise, buttermilk, sour cream, garlic, dill, parsley, salt, black pepper, lemon juice, and apple cider vinegar until the dressing is smooth and creamy.

I refrigerate the dressing while I prepare the salad ingredients so the flavors can blend together.

I place the washed Little Gem lettuce leaves into a large serving bowl.

I add the cucumber, radishes, avocado, sunflower sprouts, pickled red onions, pumpkin seeds, and fresh tarragon if I am using it.

I drizzle the chilled dressing over the salad a little at a time, gently tossing until everything is lightly coated.

I taste the salad and adjust the seasoning with additional lemon juice, salt, or black pepper if needed before serving immediately.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 0 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: Approximately 313 kcal per serving

Variations

I sometimes replace the Little Gem lettuce with romaine or butter lettuce for a slightly different texture. When I want extra protein, I add grilled chicken, shrimp, or chickpeas. I also enjoy mixing in crumbled feta or goat cheese for extra creaminess. Toasted almonds, pecans, or walnuts make excellent substitutes for pumpkin seeds. If I prefer a brighter flavor, I add extra fresh herbs like chives, basil, or cilantro.

Storage/Reheating

I store the dressing separately from the salad whenever possible to keep the lettuce crisp. The dressing stays fresh in an airtight container in the refrigerator for up to 5 days. The prepared salad is best enjoyed immediately, but leftovers can be refrigerated for up to 1 day. Since this is a fresh salad, I do not reheat it.

FAQs

Can I make the dressing ahead of time?

Yes. I often prepare the dressing a day in advance because the flavors become even better after chilling in the refrigerator.

Can I substitute the buttermilk?

Yes. I sometimes use regular milk mixed with a small amount of lemon juice or vinegar if I do not have buttermilk available.

What can I use instead of Little Gem lettuce?

I like using romaine, butter lettuce, green leaf lettuce, or a mix of baby greens when Little Gem lettuce is unavailable.

How do I keep the avocado from browning?

I toss the avocado with a little fresh lemon juice before adding it to the salad, which helps slow down browning.

Is this salad gluten-free?

Yes. I make this salad gluten-free as written, but I always double-check the labels on packaged ingredients like mayonnaise and pickled onions to be certain.

Conclusion

I enjoy making this Little Gem Salad with Dilly Ranch Dressing because it is fresh, colorful, and packed with wonderful textures and flavors. The creamy herb dressing perfectly complements the crisp vegetables, while the avocado, seeds, and pickled onions make every bite satisfying. Whether I serve it as a light meal or a flavorful side dish, this salad always feels fresh, wholesome, and delicious.

📖 Recipe:

Little Gem Salad with Dilly Ranch Dressing

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A fresh and vibrant Little Gem salad featuring crisp lettuce, creamy avocado, crunchy vegetables, and a homemade dilly ranch dressing. Perfect as a light lunch or a refreshing side dish.

Instructions

Whisk together the mayonnaise, buttermilk, sour cream, garlic, dill, parsley, salt, black pepper, lemon juice, and apple cider vinegar until smooth and creamy.
Refrigerate the dressing while preparing the salad ingredients to allow the flavors to meld.
Place the washed Little Gem lettuce leaves into a large serving bowl.
Add the cucumber, radishes, avocado, sunflower sprouts or microgreens, pickled red onions, pumpkin seeds, and optional tarragon.
Drizzle the chilled dressing over the salad a little at a time, gently tossing until evenly coated.
Taste and adjust with additional lemon juice, salt, or black pepper if needed. Serve immediately.