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Leafy No-Lettuce Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This leafy no-lettuce salad is a sophisticated vegetarian dish that celebrates the vibrant flavours of seasonal herbs and stone fruit. By moving away from standard lettuce varieties, this recipe relies on a diverse mix of baby kale, watercress, and peppery tatsoi to provide a robust texture. The combination of sweet nectarines and salty blue cheese creates a wonderful balance, while a simple lemon and shallot dressing adds a bright, zesty finish to every bite.

Ideal for a light summer lunch or as an elegant starter for a dinner party, this versatile salad is packed with nutritious greens and heart-healthy fats from toasted nuts. You can easily adapt the recipe by choosing your favourite stone fruit or whatever tender herbs are growing in the garden. Serve it on a large platter to showcase the beautiful colours and textures of this homemade seasonal favourite.

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Ingredients for Leafy No-Lettuce Salad

  • 60ml fresh lemon juice

  • 2 tablespoons minced shallot

  • Kosher salt and freshly ground black pepper

  • 60ml (or more) olive oil

  • 3 nectarines, plums, or peaches, halved, pitted, thinly sliced

  • 150g (scant) almonds, pistachios, or hazelnuts (about 110g ), toasted, chopped

  • 120g crumbled blue cheese (about 110g )

  • 8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)

  • 350ml chervil sprigs

  • 1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, and mint)

How to make Leafy No-Lettuce Salad

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Mix lemon juice and shallot in a small bowl and season with salt and pepper. Let macerate for 30 minutes. Whisk in 60ml oil and season to taste with salt and pepper. Whisk in more oil if dressing is too tart.

Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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