Herb Salad Recipe: Fresh, Crisp Greens & Nuts
A vibrant and texturally rich herb salad featuring mixed greens, aromatic herbs, and toasted nuts. The minimalist lemon dressing highlights the natural flavors of tender lettuces, peppery herbs, and crisp, toasted seeds. Ideal as a light side or base for other ingredients.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Recipes
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 medium head lettuce, torn into bite-sized pieces
3 cups fresh mint leaves, torn if large
3 cups fresh basil leaves, torn if large
2 cups fresh parsley leaves, torn
2 cups fresh cilantro leaves, whole if small
1 cup fresh dill fronds, roughly chopped
1/4 cup pumpkin seeds, toasted
1/4 cup almond slices, toasted
2 Tbsp sesame seeds, toasted
1/2 tsp red pepper flakes
1/2 tsp nigella seeds (optional)
3 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Wash and thoroughly dry all herbs, greens, and lettuce
Whisk olive oil and lemon juice in a bowl to make dressing; season with salt and pepper
Toss greens with herbs, then add toasted seeds and spices
Notes
Toast nuts/beans in a dry skillet or oven at 300°F (150°C) for ~5 minutes
Adjust lemon juice/oil to taste for balanced acidity
Use other herbs like chives or thyme as substitutes
Best when ingredients are chilled for optimal freshness
Store in an airtight container in the fridge for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 3g