Against all odds regarding the common perception of the concept of salad, I have truly outdone myself this time! If I hear someone say again that salads are boring and only suitable for those on a diet, I’ll bring them a treatise on this type of dish, often underestimated! Instead, it is not only the ultimate symbol of health and wellness, but salads today are conceived as a complete dish rich in well-paired and studied colors and flavors! In short, a strategic combination of ingredients now capable of tempting anyone, even the little ones! What I recommend today is phenomenal! The absolute star is lamb’s lettuce, known to many also as corn salad or mâche, not to be confused with the homonymous valeriana officinalis, widely used in herbal medicine as a natural calming agent. This annual herbaceous plant has many beneficial properties, very few calories, and lots of fiber, thus a great aid for those who need to regain intestinal regularity! Complementing this recipe are blueberries, super antioxidants, walnuts rich in omega 3 and omega 6, and avocado, a source of vitamins, minerals, and monounsaturated fatty acids. Inside, I’ve added zucchini flowers, rich in carotenoids, whose seeds planted in autumn from various pumpkin leftovers have now become plants producing beautiful flowers in industrial quantities! The addition of cottage cheese guarantees a percentage of proteins and, finally, cucumbers and cherry tomatoes offer, in the first case, detoxifying and diuretic properties, and in the second an anti-aging action. This mix is then made even more delicious with a special dressing that will surely make you reconsider! It will be perfect as a packed lunch to bring to the office, or if you’re already on vacation, you can comfortably take it with you to the beach, varying according to your taste!
If you, like me, are a great admirer of big salads, you absolutely cannot miss these other delicious ideas:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 5 2/3 cups lamb's lettuce
- 2 avocados (ripe)
- 7 oz cherry tomatoes
- 3 1/2 oz blueberries
- 1 cucumber
- 7 oz cottage cheese
- A few zucchini flowers (optional)
- 2 oz walnuts (already shelled)
- 1/2 cup extra virgin olive oil
- 2 2/3 tbsp lemon juice
- 1/2 fresh scallion (or chives)
- 2 tbsp apple cider vinegar
- 1 tbsp mustard
- to taste salt
- to taste mixed peppercorns
Tools
- 1 Colander
- Paper Towel
- 1 Knife
- 1 Tongs
- 4 Shallow Bowls
- 1 Citrus Juicer
- 1 Jar
Steps
Preparing this lamb’s lettuce salad is really easy and quick. First, wash the blueberries very well under running water, using a colander or sieve.
Dry them thoroughly with kitchen paper towel and set aside. Meanwhile, peel the avocados, remove the pits, and slice them thinly with a knife.
Start assembling the salads: in each plate, place about 1 1/2 cups of previously washed and well-drained lamb’s lettuce, 2 tbsp of blueberries, half an avocado, and 1/4 cup of cottage cheese in whichever order you prefer.
After rinsing the zucchini flowers under running water and drying them with paper towel, gently remove the lateral outgrowths.
Gently open the flower and, with your thumb and index finger or using kitchen tongs, remove the pistil inside. Set aside whole.
Wash, peel, and slice the cucumber to your preferred thickness.
Add the rest of the ingredients to each plate: the cucumbers, 2-3 zucchini flowers, the cherry tomatoes previously washed and cut in half lengthwise, and a handful per person of walnut kernels.
When ready to serve, prepare the dressing: first pour the oil and lemon juice into a jar.
Add the half scallion sliced into thin rounds, a pinch of salt, and a grind of pepper.
Add the mustard.
And finally, the apple cider vinegar.
Close the jar and shake well for a few seconds until a homogeneous emulsion is obtained.
Dress just before serving.
And voilà… the lamb’s lettuce salad with blueberries, avocado, and cottage cheese is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The lamb’s lettuce salad should be consumed immediately, especially if the avocado has already been peeled and sliced, as it tends to oxidize quickly when exposed to air. I recommend adding it just before serving, along with the dressing. In that case, if you prefer to prepare in advance, you can store it for 24 hours in the fridge in a container, preferably glass, suitable for refrigeration with an airtight seal.
Tips, Notes, Variations, and Suggestions
🟣If you prefer, you can replace the cottage cheese with ricotta or another fresh cheese like goat cheese, quark, or mozzarella balls, etc.
🟣For a more nutritionally complete version, you can add a serving of 1.75 oz per person of cereals of your choice like spelt, barley, oats, rice, bulgur, etc., or a mix of these.
FAQ (Questions and Answers)
Can cottage cheese be substituted in this preparation for a vegan version?
Absolutely! You can replace the cottage cheese with vegetable ricotta, in my case homemade (cashew-based) or purchased from specialized stores. Alternatively, you can use marinated tofu cubes with lemon juice, oil, salt, and pepper, then grill them on a hot pan for a few minutes on each side.
