Wash all vegetables thoroughly. Pat them dry with a kitchen towel. Chop romaine and iceberg lettuce into bite-sized pieces. Dice cucumbers and celery evenly. Slice cherry tomatoes and red onions. Grate or shred the carrots. Peel and dice the avocado just before serving to prevent browning.
Mix the Salad Base:
In a large salad bowl, combine all the chopped vegetables. Toss gently to distribute colours and textures evenly. Sprinkle with crumbled feta cheese for extra flavour and creaminess.
Blend the Buttermilk Dressing:
In a medium bowl, whisk together buttermilk, mayonnaise, and sour cream. Add garlic, lemon juice, dill, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed.
Combine and Serve:
Pour the dressing over the salad just before serving. Toss gently to coat every ingredient. Serve immediately for the freshest taste.
Notes:
Serve immediately after adding the dressing to keep the salad crisp, For meal prep, store chopped vegetables and dressing separately , Use low-fat buttermilk or yogurt for a lighter version of the dressing.