Herb Salad with lemon dressing
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Ingredients
- 1 medium head lettuce torn, ($1.50)
- 3 cups fresh mint leaves torn, ($1.00)
- 3 cups fresh basil leaves torn, ($1.00)
- 2 cups fresh parsley leaves torn, ($0.85)
- 2 cups fresh cilantro leaves torn, ($1.69)
- 1 cup fresh dill fronds rough chop, ($0.65)
- 1/4 cup pumpkin seeds toasted, ($0.85)
- 1/4 cup almond slices toasted, ($0.85)
- 2 Tbsp sesame seeds toasted, ($0.43)
- 1/2 tsp red pepper flakes ($0.02)
- 1/2 tsp nigella seeds or black caraway seeds (optional), ($0.02)
- 3 Tbsp olive oil ($0.36)
- 2 Tbsp lemon juice ($0.00)
- salt ($0.01)
- pepper ($0.01)
Instructions
- Prepare all your ingredients. Wash and dry herbs and greens. Tear lettuce leaves into bite-sized pieces. If mint and basil leaves are big, tear them into bite-sized pieces. Rough chop rest of herbs. The herbs are key ingredients in this salad so it’s not necessary to finely chop them.
- Make the dressing. Pour lemon juice in small bowl. Slowly drizzle oil and whisk to combine. Add salt and pepper to taste.
- In a large bowl, mix lettuce and herbs together. Sprinkle about ¾ of the nuts and seeds on top.
- When ready to serve, add dressing and gently toss together. Add remainder of nuts and seeds on top. Enjoy!
Recipe Notes
* Note regarding pricing: The lemon used in this recipe is from our garden which is why there is no price listed. The price for the pantry items such as salt and olive oil takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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