Chopped Salad with Buttermilk Dressing: A Crisp, Creamy Delight

There’s something magical about a chopped salad—every bite is a perfect little medley of textures and flavors. But this Chopped Salad with Buttermilk Dressing? It’s next-level. The first time I made it, I was skeptical—would a simple buttermilk dressing really elevate a pile of chopped veggies? One taste and I was hooked. The dressing is tangy, herby, and just creamy enough to cling to every crisp piece of romaine, cucumber, and bell pepper. It’s the kind of salad that even salad skeptics devour (more on that later). Whether you need a quick lunch, a vibrant side, or a dish to impress at potlucks, this one’s a winner.

Why You’ll Love This Chopped Salad with Buttermilk Dressing

• Perfect texture in every bite – Chopped finely for maximum flavor distribution.

• The dressing is addictive – Creamy, tangy, and packed with fresh herbs.

• Meal-prep friendly – Stays crisp for days, making it great for lunches.

• Packed with veggies – A rainbow of nutrients in one bowl.

• Crowd-pleaser – Even picky eaters go back for seconds.

An Unexpected Fan

My nephew, a notorious veggie-dodger, once eyed this salad suspiciously before stabbing a forkful. To everyone’s shock, he took a second bite. Then a third. By the end of dinner, he’d polished off his entire serving. His verdict? “It’s like ranch, but better.” High praise from a kid who usually treats lettuce like the enemy.

What Makes It Special

• Buttermilk dressing – Lighter than mayo-heavy dressings but just as creamy.

• Fresh dill & parsley – Bright, aromatic herbs that make it taste gourmet.

• Sunflower seeds – A nutty crunch that’s unexpected but essential.

• Chopped cauliflower – Adds a satisfying bite and extra veggie power.

Making It Happen

First, whisk together the buttermilk, sour cream, mayonnaise, lemon juice, and herbs in a small bowl. The key here is balance—tangy buttermilk, rich mayo, and a pop of citrus. Let it sit while you chop; the flavors meld beautifully.

For the salad, chop everything into small, uniform pieces—this ensures every forkful gets a bit of everything. Toss the romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, and sunflower seeds in a big bowl. Drizzle with that dreamy dressing, sprinkle with extra parsley, and finish with a pinch of salt and pepper.

You Must Know

• Chill the dressing – 30 minutes in the fridge makes it even better.

• Dry your greens well – Soggy lettuce is the enemy of crunch.

• Toast the sunflower seeds – A quick pan-toast deepens their nuttiness.

• Dress just before serving – Keeps everything crisp.

Serving Ideas

• Pair with grilled chicken, crispy falafel, or a quiche for a hearty meal.

• Drinks – Iced green tea, a citrusy white wine, or sparkling water with lemon.

Make It Different

• Vegan? Swap buttermilk for almond milk + lemon juice, and use vegan mayo.

• Extra protein – Add chickpeas, diced turkey, or feta cheese.

• Spice it up – A dash of cayenne or smoked paprika in the dressing.

Storage & Reheating Tips

• Undressed salad stays crisp in the fridge for 2 days (store in an airtight container).

• Dressing keeps for up to 5 days—just stir before using.

• No reheating needed – This salad is best served cold!

Success Tips

• Use fresh herbs – Dried won’t give the same bright flavor.

• Chop as you go – Prevents veggies from drying out.

• Taste and adjust – More lemon? More salt? Make it yours.

Frequently Asked Questions

Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely! It’ll be tangier and thicker, but just as delicious.

Q: How do I stop the salad from getting watery?
A: Dry your veggies thoroughly and dress right before serving.

Q: What’s the best substitute for buttermilk?
A: Mix 1 cup milk + 1 tbsp lemon juice or vinegar; let sit 5 minutes.

Q: Can I make this ahead?
A: Yes! Keep dressing and salad separate until serving.

Q: What other seeds/nuts work here?
A: Try pepitas, sliced almonds, or toasted walnuts.

Recipe Card: Chopped Salad with Buttermilk Dressing

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
Category: Salad
Difficulty: Easy
Cuisine: American
Yield: 4 servings

Ingredients

Dressing:

• 2 tbsp buttermilk

• 2 tbsp sour cream

• 2 tbsp mayonnaise

• 1 tbsp lemon juice

• 1 tbsp minced celery

• 1 tbsp minced fresh parsley

• 1 tsp minced fresh dill

• ½ tsp Dijon mustard

• ¼ tsp onion powder

• ¼ tsp salt (or to taste)

• ¼ tsp black pepper (or to taste)

Salad:

• 2 romaine hearts, chopped

• 1 large cucumber, chopped

• 1 red bell pepper, diced

• 1 cup chopped cauliflower

• 1 carrot, chopped

• 1 celery stalk (with leaves), diced

• 3 green onions, sliced

• ¼ cup sunflower seeds

• 1 ½ tbsp chopped fresh parsley

• Salt & pepper to taste

Instructions

1. Make the dressing: Whisk all dressing ingredients in a small bowl until smooth. Chill if time allows.

2. Chop the veggies: Combine all salad ingredients in a large bowl.

3. Assemble: Drizzle with dressing, toss gently, and season with salt & pepper. Serve immediately.

Tools You’ll Need

• Large mixing bowl

• Small whisk

• Sharp knife & cutting board

Allergy Info

• Contains dairy (buttermilk, sour cream, mayo)

• Nut-free (unless substituting seeds)

Nutrition (per serving)

• Calories: ~180

• Fat: 12g

• Carbs: 14g

• Fiber: 5g

• Protein: 4g

This Chopped Salad with Buttermilk Dressing is the ultimate fresh, crunchy, creamy bite. Once you try it, it’ll become a regular in your rotation—promise!