Fresh Green Salad with lemon honey dressing in a bowl

Fresh Greens with Honey Lemon Drizzle

Published on May 17, 2017 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

This salad works great as a light unobtrusive side to a fish dish thanks to the lemon zest that is quite evident in the dressing. I also served it on a side of paleo pizza and it was great. It balances strong flavours beautifully as lemon resets your palette while honey adds a touch of delicate sweetness.

Lemon Honey salad dressing

Fresh, fragrant sturdy greens blend flawlessly with the zing of lemon and the sweetness of honey. Use one or a mix of spinach, radicchio, arugula, romaine, baby beet greens and escarole or your favourite salad greens along with savoy cabbage for notable flavour and texture contrast.

fresh green salad with honey and lemon drizzle

You can store any remaining salad dressing in the fridge for up to a week.

Ingredients

  • SALAD:
  • 2 cups shredded Savoy cabbage
  • 1/4 cup hazelnuts
  • 4 cups mixed leafy greens
  • Sea salt and freshly ground pepper
  • SALAD DRESSING:
  • 1/2 tsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp white wine vinegar
  • 1 tbsp melted raw honey
  • 1 tsp grainy mustard (look for one with no added sugar)
  • 1/4 tsp sea salt
  • Pinch freshly ground pepper
  • 1/3 cup grape-seed or mild olive oil

Instructions

  1. To prepare dressing, whisk together lemon zest, lemon juice, vinegar, honey, mustard, salt and pepper. Gradually whisk in oil until blended; set aside.
  2. Combine cabbage with ¼ cup dressing. Cover and refrigerate remaining dressing until serving. Let cabbage stand for at least 1 hour or until slightly wilted (or refrigerate for up to 24 hours).
  3. Heat a dry skillet over medium heat. Add hazelnuts and toast, shaking pan constantly, for about 5 minutes or until fragrant and skins start to crack. Transfer to a paper towel and let cool slightly. Rub off skins. Chop hazelnuts coarsely and let cool completely.
  4. To serve, drain off any excess liquid from wilted cabbage. Whisk reserved dressing. Add cabbage in bowl with mixed greens, drizzle over dressing and toss to coat. Divide cabbage and greens among serving plates. Sprinkle with nuts and season with sea salt and pepper to taste.
  5. Enjoy!
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