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Little Gem Salad with Yogurt Ranch
Today is all about this little gem salad with yogurt ranch! This little gem salad recipe is absolutely everything and more. A creamy yogurt ranch tossed with crunchy little gem lettuce leaf and really quick panko breadcrumbs and some sunflower seeds. Oh and loads of shredded parmesan (obvi!).
If you want some more recipes with little gems, check out our Little Gem Wedge Salad with a Gorgonzola Dressing and our Little Gem Caesar Salad with Panko Breadcrumbs!
What is little gem lettuce?
Little gem lettuce looks like a mini size romaine. It has vibrant green leaves (sometimes with some darker purple). I find it to be a little bit less pungent than the full size romaine.
What ingredients do you need to make this salad recipe?
Little gem lettuce: You can also use romaine, butter lettuce, or anything you can get your hands on!
For the yogurt ranch: It begins with yogurt and mayo. Tossed with garlic, fresh herbs like dill and parsley, lemon juice, salt and pepper and olive oil.
Cheese: I LOVE shredded parmesan with this! Other options to swap in that could work would be blue cheese, feta cheese, pecorino romano cheese.
Kosher salt and black pepper
Other ingredients you can add: any toasted nuts like pine nuts, walnuts, etc., thinly shaved red onions, avocado, tomatoes, radish just to name a few. You can also add any proteins like chicken or shrimp!
How to make this salad with yogurt ranch
Wash your little gem lettuce
Wash your lettuce, dry and set aside.
Make your panko breadcrumbs
In a small dry skillet, add your breadcrumbs with a pinch of salt, black pepper and a drizzle of olive oil. Toast on low heat until toasty and fragrant, keep mixing so that it gets crispy on all sides and not burnt! Set aside to cool. You can also toast in the oven on a sheet tray if you prefer as well.
Make your yogurt ranch
In a small bowl, add in your yogurt, mayo, garlic clove (minced), dill, parsley, lemon juice, salt, pepper and olive oil. Whisk until emulsified and combined.
Assemble!
In a large bowl, add in your washed lettuce, yogurt ranch, panko breadcrumbs, sunflower seeds (optional), shredded parmesan, fresh pepper and toss! Finish off with a little bit more panko for extra crunch and serve.
What to serve with this little gem salad with yogurt ranch recipe
- Spicy Slow-Roasted Salmon with Yogurt Sauce
- Miso Tahini Whole Roasted Cauliflower
- Easy Harissa Shakshuka
- Rigatoni Alla Vodka with Whipped Ricotta
- Roasted Salt and Pepper Bone-In Chicken Breast
If you do make this salad with yogurt ranch recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Little Gem Salad with Yogurt Ranch
Ingredients
Salad
- 3-4 little gems washed, leaves torn off
- shredded parmesan and sunflower seeds to serve
- 1 cup panko
- 1 tablespoon olive oil
- salt and pepper to taste
Yogurt Ranch
- 1/4th cup greek yogurt
- 1/4th cup mayo
- 1 garlic clove minced
- 2 tablespoons minced dill
- 2 tablespoons minced parsley
- juice of 1 lemon
- 1/4th cup olive oil
- 1 tablespoon water to thin out, if needed
- salt and pepper to taste
Instructions
- Wash your lettuce, dry and set aside.
- Make your panko breadcrumbs. In a small dry skillet, add your breadcrumbs with a pinch of salt, black pepper and a drizzle of olive oil. Toast on low heat until toasty and fragrant, keep mixing so that it gets crispy on all sides and not burnt! Set aside to cool. You can also toast in the oven on a sheet tray if you prefer as well.
- Make your yogurt ranch. In a small bowl, add in your yogurt, mayo, garlic clove (minced), dill, parsley, lemon juice, salt, pepper and olive oil. Whisk until emulsified and combined.
- Assemble! In a large bowl, add in your washed lettuce, yogurt ranch, panko breadcrumbs, sunflower seeds (optional), shredded parmesan, fresh pepper and toss! Finish off with a little bit more panko for extra crunch and serve.
