This super green salad features leafy mâche salad (also known as corn salad or lamb's lettuce), some crunchy veggies like green bell pepper and cucumber topped with a light Yogurt Lemon Dressing.
This salad recipe is all about keeping it simple. It's a toss-and-serve recipe with a simple blender dressing. Plus, you can totally build on in by adding your favorite veggies or whatever you have on hand.
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What is mâche lettuce and where to find it?
If you’ve never tried mâche before, spring is the perfect time. Harvested in early mid-spring, these tender little greens have a mild, slightly nutty flavor that makes them feel a bit fancier than your average lettuce but still super easy to work with. It’s popular in European cuisine but less common in the U.S., which makes it a bit of a hidden gem.
What makes it special?
- Texture: Delicate, almost buttery
- Taste: Subtly sweet and earthy
- Low-prep: A quick rinse and spin dry is usually all it takes, no chopping required!
Where to find it:
- Whole Foods Market – I used to find it there. Look in the packaged salad greens; sometimes labeled as "lamb's lettuce."
- Trader Joe’s – Occasionally carries mâche in mixes (baby lettuce mix) or solo, especially in spring.
- Farmers' Markets – Look in early spring or fall; many small farms grow it seasonally.
Ingredients & substitution notes
- Mâche lettuce: It's a bit difficult to find a good substitute because of the mâche's distinct flavor but if you had to replace it I would go for a baby lettuce mix. Fresh spinach or butter lettuce would also work.
- Cucumber: Peeling is optional, depending on personal preference.
- Spring onion: You can use both the white and green parts for a mild oniony kick.
- Green bell pepper: Could be replaced with red or yellow bell pepper.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Prepare the dressing: Add all the dressing ingredients to a blender and blend until smooth.
Step 2: Toss all the salad ingredients together. Add the dressing just before serving.
Top tips
- Pat dry: Use a salad spinner or pat mâche with a clean towel - excess water will water down the dressing.
- Avocado: Dice just before serving to keep it fresh and green.
- Add dressing right before serving: Mâche doesn't hold up well to dressing. To you’ll keep everything crisp and fresh, toss it just before eating.
Variations & optional add-ins
- Nuts & seeds: A sprinkle of seeds (pumpkin and sunflower seeds being my favorite) or crushed nuts like walnuts can take it up a notch.
- Feta or goat cheese: Also makes a great addition to this salad. Choose vegan or dairy-free cheese to keep this recipe vegan.
- Other veggies: Feel free to play around with different types of veggies such as cherry tomatoes, corn or grated carrots.
- Add protein: You can also add some legumes like chickpeas or white beans for some extra plant protein and fiber. Or try boiled eggs or grilled tofu instead.
- Fruits: I love playing around with sweet and savory flavors and yes, you can add fruit to salads (check out my Mango Cucumber Salad or Watermelon Feta Salad). With this salad I'd go for fresh strawberries or blueberries.
Storage
This salad doesn't store well! Toss it just before eating.
FAQ
It's a bit difficult to find a good substitute because of the mâche's distinct flavor but if you had to replace it I would go for a baby lettuce mix. Fresh spinach or butter lettuce would also work.
Related
Looking for more salad recipes? Try these:
📖 Recipe
Mâche Spring Salad
Equipment
- 1 blender
Ingredients
Salad
- 2 big handfuls mâche lettuce *see notes for substitution
- 1 green bell pepper *diced
- 1 cucumber *peeled or not, depending on preference
- 3 scallions ,finely chopped
- 1 avocado *diced
- pinch of salt
Dressing
- ½ cup (160 g) Greek yogurt
- juice of ½ a lemon
- 1 teaspoon dijon mustard
- 2 tablespoon capers
- 1 garlic clove *peeled
- salt to taste
Instructions
- Add all the dressing ingredients to blender and blend until smooth. Taste and adjust salt to your liking.½ cup Greek yogurt, 2 tablespoon capers, 1 teaspoon dijon mustard, juice of ½ a lemon, salt to taste
- Give all the veggies a good wash before starting, especially the mâche, which can sometimes hold a bit of grit.
- Add all the salad ingredients to a large bowl. Gently toss the salad with the dressing just before serving. Add a tablespoon of olive oil (optional). Taste and adjust salt.2 big handfuls mâche lettuce, 1 green bell pepper, 1 cucumber, 3 scallions, 1 avocado, pinch of salt
Video
Notes
- Mâche substitute: It's a bit difficult to find a good substitute because of the mâche's distinct flavor but if you had to replace it I would go for a baby lettuce mix. Fresh spinach or butter lettuce would also work.
- Pat dry: Use a salad spinner or pat mâche with a clean towel - excess water will water down the dressing.
- Avocado: Dice just before serving to keep it fresh and green.
- Add dressing right before serving: Mâche doesn't hold up well to dressing. To you’ll keep everything crisp and fresh, toss it just before eating.
- To store: This salad is NOT a salad that's great for meal prep. The lettuce will quickly become soft after adding the dressing. You could toss together chopped bell pepper, radishes and onions but I highly recommend adding the avocado, lettuce and dressing just before serving.
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