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Spring Arugula Salad


¼ cup buttermilk
4 tablespoons olive oil, divided
sea salt and freshly ground black pepper
1 large Pink Lady apple, cored, thinly sliced
2 purple carrots, peeled, thinly sliced lengthwise on a mandoline
½ pound young arugula leaves
¼ cup fresh dill with tender stems
2 tablespoons apple cider vinegar
flaky sea salt (such as Maldon)


  1. Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with a pinch of salt and pepper.
  2. Toss apple, purple carrot, arugula, and dill in a large bowl. Drizzle salad with vinegar and lightly toss to coat; season with salt and pepper.
  3. Spoon half of dressing onto a large platter. Add remaining 2 tablespoons oil to salad and lightly toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with more salt if desired.