Cooling buttermilk and sour cream dressed salad with a satisfying crunch

This Buttermilk and Hazelnut Salad is versatile enough to be served alongside grilled meat and vegetables at a BBQ, placed on the table of an al fresco lunch, included in a picnic spread, or stuffed inside flatbreads with spicy marinated chicken.

Keep the salad crunchy

For best results use lettuce that has firm crunchy leaves such as cos / romaine, or little gem. You could also mix in a little radicchio for extra crunch and a nice touch of colour. Hazlenuts that have been toasted with ground cumin add further texture and crunch and a nice earthy flavour.

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Buttermilk and Hazelnut Salad

Print Recipe

Versatile summer salad recipe with a cooling buttermilk dressing, crunchy hazelnuts and salty crumbled feta

Author: Flaevor
Prep Time: 10 Minutes
Total Time: 10 Minutes
Yield: 4 1x
Category: Vegetarian
Method: Mixing
Cuisine: Modern Fusion

Ingredients

Scale

200g sliced crunchy lettuce leaves
2 spring onions, sliced thinly
150g feta, crumbled
100gm hazelnuts
1 tbsp olive oil
1.5 tsp ground cumin

Dressing

100ml buttermilk (see substitute in notes below)
2 heaped tbsp sour cream
1 tbsp finely chopped dill
Sea salt flakes and pepper

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Instructions

Salad dressing: Combine buttermilk, sour cream, dill and 1/2 teaspoon of the cumin in a jar and shake until combined. Add a pinch of salt and some cracked pepper. Shake again, taste and add more salt if necessary.
Hazelnuts: Using a knife or food processor, chop hazelnuts into smaller pieces (approximately into thirds). Heat 1 tbsp olive oil over medium heat. Add hazelnuts and the remaining 1 tsp of cumin. Toss around the pan for around 1 minute or until the hazelnuts are nicely toasted. Transfer the nuts to a plate and allow to cool.
Salad: Combine lettuce, spring onion, 2/3 hazelnuts and 2/3 feta in a large bowl. Pour over buttermilk dressing and gently combine. Taste and season with extra salt if needed.
To finish: Transfer the salad to a serving bowl. Scatter the remaining feta and hazelnuts over the top of the salad. Serve!