This bright, crisp salad pairs peppery mixed greens with juicy cherry tomatoes, crunchy cucumber, and a zesty lemon-parmesan dressing made with non-alcoholic ale. It smells fresh from the lemon and olive oil, and the shaved Parmesan adds a salty, nutty finish. Serve this as a light lunch or a refreshing side with grilled dishes. For a sweet, alcohol-free treat after this salad, try a complementary recipe like a non-alcoholic dessert idea.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 230 kcal
- Protein: 4 g
- Carbohydrates: 10 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 500 mg
Why Make This Lemon Parmesan Non-Alcoholic Ale Salad
This salad is quick, bright, and full of texture. The lemon juice and non-alcoholic ale make a light, tangy dressing that coats the greens without weighing them down. Parmesan adds a savory pop that balances the citrus. It’s great when you want something fresh, low-effort, and a little different from the usual vinaigrette.
How to Make Lemon Parmesan Non-Alcoholic Ale Salad
You only need a few simple steps: toss the vegetables, whisk the ale-based dressing, and finish with Parmesan. The whole process takes about 10 minutes and requires no cooking.
Ingredients:
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup grated Parmesan cheese
- 1 cup non-alcoholic ale
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Directions:
Step 1: Preparation
In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, and cucumber. Gently toss so the ingredients distribute evenly. The salad should look colorful and fresh.
Step 2: Mixing
In a small bowl, whisk together the non-alcoholic ale, olive oil, lemon juice, salt, and pepper. Whisk until the oil and ale emulsify slightly and the dressing looks smooth and glossy.
Step 3: Cooking
(There is no cooking for this salad.) Use this step to check seasoning. Taste the dressing and adjust lemon, salt, or pepper. If it tastes too sharp, add a small pinch of sugar or a touch more olive oil to soften it.
Step 4: Finishing
Pour the dressing over the salad and toss to combine. Sprinkle the grated Parmesan cheese on top before serving. Serve immediately so the greens stay crisp and the cheese stays slightly creamy against the warm citrus aroma.
How to Serve Lemon Parmesan Non-Alcoholic Ale Salad
Serve this salad chilled or at cool room temperature. It pairs well with grilled chicken or fish, roasted vegetables, or a crusty baguette. For a light meal, add sliced avocado or a handful of toasted nuts for crunch. The lemon and ale give the salad a lively tang that complements richer mains.
How to Store Lemon Parmesan Non-Alcoholic Ale Salad
- Short-term: Store the dressing separately in an airtight container in the fridge for up to 3 days. Keep the salad components (greens, tomatoes, cucumber, onion) in a sealed container with a paper towel to absorb moisture for up to 2 days.
- After tossing: Once dressed, eat within a few hours for best texture. Dressed greens will wilt and become soggy if stored longer.
- Freezing: Do not freeze this salad. Fresh greens and dressing do not freeze well.
Expert Tips for Perfect Lemon Parmesan Non-Alcoholic Ale Salad
- Dry the greens well. Excess water dilutes the dressing and makes the salad soggy.
- Chill the non-alcoholic ale before mixing for a brighter flavor and a light fizz in the dressing.
- Taste and adjust. Lemon and ale acidity can vary; add more olive oil or a pinch of sugar if the dressing feels too sharp.
- Use freshly grated Parmesan for better texture and flavor versus pre-shredded cheese, which often contains anti-caking agents.
- Slice the cucumber thin for easy eating and a crisp bite.
Delicious Variations
- Add protein: Top with grilled shrimp, sliced grilled chicken, or crisp chickpeas for a heartier salad.
- Make it spicy: Toss in thinly sliced jalapeño or a pinch of red pepper flakes to add heat.
- Swap greens: Use arugula or baby spinach for a different peppery or tender texture.
- Nutty crunch: Add toasted pine nuts, walnuts, or almonds for extra texture and flavor.
- Creamy twist: Stir a tablespoon of Greek yogurt into the dressing for a creamier finish.
Frequently Asked Questions
Q: Can I use regular beer instead of non-alcoholic ale?
A: Yes, you can use regular beer, but it will add alcohol content and a slightly stronger flavor. The dressing will still work, but keep in mind the taste and your audience.
Q: How can I make the dressing thicker?
A: To thicken, whisk in a small spoonful of Dijon mustard or a tablespoon of Greek yogurt. Both add body and help emulsify the dressing.
Q: Is this salad suitable for meal prep?
A: Prep the components separately. Store the dressing in a small jar and the veggies in airtight containers. Toss only when ready to eat to keep the greens crisp.
Q: What can I substitute for Parmesan if I’m dairy-free?
A: Try nutritional yeast for a nutty, cheesy flavor, or use a dairy-free grated cheese. Both will change the texture but keep a savory note.
Q: Can I make this for a crowd?
A: Yes. Scale the ingredients up, but taste the dressing as you go. Lemon and ale intensity can change with volume, so adjust olive oil and salt accordingly.
Conclusion
This Lemon Parmesan Non-Alcoholic Ale Salad is a quick, bright, and satisfying dish that combines crisp textures and tangy flavors. It’s perfect for a light lunch, a fresh side, or a simple weeknight meal—easy to scale and easy to enjoy. For more menu inspiration to serve alongside salads like this, check out Our Menu | Lazy Dog Restaurants.
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Lemon Parmesan Non-Alcoholic Ale Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A bright and crisp salad featuring peppery mixed greens, juicy cherry tomatoes, and a zesty lemon-parmesan dressing with non-alcoholic ale.
Ingredients
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup grated Parmesan cheese
- 1 cup non-alcoholic ale
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, and cucumber. Gently toss.
- In a small bowl, whisk together the non-alcoholic ale, olive oil, lemon juice, salt, and pepper until emulsified.
- Check the seasoning of the dressing and adjust to taste.
- Pour the dressing over the salad and toss to combine. Sprinkle grated Parmesan cheese on top before serving.
Notes
For the best texture, serve immediately after tossing. Store dressing separately if not consumed right away.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
