Fresh Herb Salad Recipe with Crisp Greens and Seeds
A vibrant salad combining crisp lettuce, aromatic herbs like mint, basil, parsley, cilantro, and dill, with toasted seeds in a zesty lemon dressing. Perfect for light lunches or summer sides.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Recipes
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 medium head lettuce (romaine or butter lettuce, torn)
3 cups fresh mint leaves (torn if large)
3 cups fresh basil leaves (torn if large)
2 cups fresh parsley leaves (roughly chopped)
2 cups fresh cilantro leaves (roughly chopped)
1 cup fresh dill fronds (rough chop)
1/4 cup pumpkin seeds (toasted)
1/4 cup almond slices (toasted)
2 Tbsp sesame seeds (toasted)
1/2 tsp red pepper flakes (for mild heat)
1/2 tsp nigella seeds (optional)
3 Tbsp olive oil (extra virgin)
2 Tbsp lemon juice (freshly squeezed)
Salt to taste
Black pepper to taste
Instructions
Wash all herbs, lettuce, and rinse thoroughly.
Dry ingredients completely using a salad spinner or towel.
Toast pumpkin seeds, almond slices, and sesame seeds in a dry pan over medium heat until fragrant.
Combine lettuce, herbs, and toasted seeds in a large bowl.
In a separate small bowl, whisk olive oil, lemon juice, salt, and black pepper to create the dressing.
Toss the dressing gently over the salad just before serving to maintain crispness (add red pepper flakes and nigella seeds if desired).
Notes
Tear herbs instead of chopping to preserve texture.
Dressing should be added at the last minute to avoid wilting greens.
Store unused herbs and lettuce in airtight containers for up to 1 day.
Optional: Add halved cherry tomatoes for extra color and refreshment.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg