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Chef Megan Mitchell

Online Cookbook

Little Gem Salad with Citrus Turmeric Dressing

  • Serves: 6
  • Complexity: very easy
  • Print
Little Gem Salad with Citrus Turmeric Dressing


  • 8 heads little gem lettuce hearts
  • 2 watermelon radish, thinly sliced on a mandoline
  • 1 haas avocado, thinly sliced
  • 3-4 edible flowers
  • 2 tbsp. minced chives
  • 1 small orange, zest and juice
  • 1 small lemon, zest and juice
  • 1/4 cup extra virgin olive oil
  • 1 tbsp. dijon mustard
  • 1 tsp. turmeric powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/8 tsp. cayenne pepper


  1. Cut off the root ends from the little gems and then cut into 1-inch pieces.

  2. Place in a large shallow bowl along with the thinly sliced radishes and avocado slices. Break up the flowers with your hands and sprinkle the petals all over along with the chives.

  3. To make the dressing combine everything in a small bowl and whisk together. Or place everything in a mason jar, screw on the tight fitting lid and vigorously shake. Be sure to whisk or shake before using. 

  4. When ready to serve drizzle over some of the dressing, serving the rest on the side.

    Recipe Courtesy of Megan Mitchell

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