Crunchy Summer Salad
Crunchy Summer Salad
Ingredients
For the Salad
- 1 iceberg lettuce, head
- 2 cucumber
- 15 cherry tomatoes
- 1/2 red onion
- 1/2 cup fresh parsley, chopped
- 1 can corn, drained
- 2 tablespoons olive oil, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon paprika, as needed
For the Dressing
- 1/2 cup sour cream
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
- 1/4 teaspoon garlic powder, as needed
- 1 tablespoon lemon juice, freshly squeezed from 1/2 lemon
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Take 1 head of iceberg lettuce. Remove and discard any outer, damaged leaves. Cut the head of lettuce into quarters, then roughly chop each quarter into bite-sized pieces. Place the chopped lettuce into a large mixing bowl.
⏱️ 2 min
- 2
Trim off both ends of the cucumbers. Slice each cucumber lengthwise into quarters, then chop the quarters into smaller, bite-sized pieces. Add the chopped cucumber to the bowl with the lettuce.
⏱️ 1 min
- 3
Halve each cherry tomato. Add the halved tomatoes to the bowl.
⏱️ 1 min
- 4
Finely dice the red onion. Add the diced onion to the bowl.
⏱️ 1 min
- 5
Roughly chop the fresh parsley. Add the chopped parsley to the bowl.
⏱️ 1 min
- 6
Open and drain the can of corn. Add the drained corn to the bowl.
⏱️ 1 min
- 7
Drizzle olive oil generously over the ingredients in the bowl. Sprinkle salt and paprika generously over the ingredients. Using salad servers, gently toss all the salad ingredients together until well combined.
⏱️ 1 min
- 8
Prepare the dressing: In a separate bowl, combine the sour cream, salt, black pepper, garlic powder, freshly squeezed lemon juice, and grated Parmesan cheese. Whisk the dressing ingredients together until smooth and well combined.
⏱️ 1 min
- 9
Pour the prepared dressing over the mixed salad in the large bowl. Toss the salad again thoroughly to ensure all ingredients are coated with the dressing. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Summer Salad
For the Salad
- 1 iceberg lettuce, head
- 2 cucumber
- 15 cherry tomatoes
- 1/2 red onion
- 1/2 cup fresh parsley, chopped
- 1 can corn, drained
- 2 tablespoons olive oil, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon paprika, as needed
For the Dressing
- 1/2 cup sour cream
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
- 1/4 teaspoon garlic powder, as needed
- 1 tablespoon lemon juice, freshly squeezed from 1/2 lemon
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Take 1 head of iceberg lettuce. Remove and discard any outer, damaged leaves. Cut the head of lettuce into quarters, then roughly chop each quarter into bite-sized pieces. Place the chopped lettuce into a large mixing bowl.
⏱️ 2 min - 2
Trim off both ends of the cucumbers. Slice each cucumber lengthwise into quarters, then chop the quarters into smaller, bite-sized pieces. Add the chopped cucumber to the bowl with the lettuce.
⏱️ 1 min - 3
Halve each cherry tomato. Add the halved tomatoes to the bowl.
⏱️ 1 min - 4
Finely dice the red onion. Add the diced onion to the bowl.
⏱️ 1 min - 5
Roughly chop the fresh parsley. Add the chopped parsley to the bowl.
⏱️ 1 min - 6
Open and drain the can of corn. Add the drained corn to the bowl.
⏱️ 1 min - 7
Drizzle olive oil generously over the ingredients in the bowl. Sprinkle salt and paprika generously over the ingredients. Using salad servers, gently toss all the salad ingredients together until well combined.
⏱️ 1 min - 8
Prepare the dressing: In a separate bowl, combine the sour cream, salt, black pepper, garlic powder, freshly squeezed lemon juice, and grated Parmesan cheese. Whisk the dressing ingredients together until smooth and well combined.
⏱️ 1 min - 9
Pour the prepared dressing over the mixed salad in the large bowl. Toss the salad again thoroughly to ensure all ingredients are coated with the dressing. Serve immediately.
⏱️ 1 min