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Green herb salad

A fresh, green bowl bursting with herbs and a zesty lemon bite.
Toasty almonds and seeds add crunch, creaminess, and warmth.
Bright, herby, and lightly peppery—perfect for any meal.

side dish ⏱ 15 min 240 kcal / portion 8.0 g carbs / portion (estimated) sesametree nuts 🔗 Original source

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Green herb salad
v5 · rb0e705f985 20260727Z1751 30 g flaked almond 52.5 ml olive oil 30 g pumpkin seed 6 pieces sage leaf infuse sage in olive oil ⏳ remove sage leaves and cool infused oil 🌀 whisk the infused oil with lemon juice and seasonings 🍳 toast flaked almonds with olive oil until lightly golden 🍳 toast pumpkin seeds 🍳 toast sesame and nigella seeds with chilli flakes prepare the herb and mange tout bowl 🔪 scatter over toasted seed mix 🌀 pour over dressing and toss to combine Green Herb Salad 🥗🎉 2 tbsp lemon juice salt to taste black pepper to taste 15 g sesame seed ½ tsp chilli flake nigella seed to taste 40 g coriander leaf 20 g basil leaf 40 g parsley leaf 15 g dill 20 g mint leaf 35 g purslane leaf 60 g rocket leaf 100 g mange tout 45 ml lemon juice, salt, black pepper 8 ml sesame seed, chilli flake, nigella seed
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Preparation steps

  1. infuse sage in olive oil
  2. remove sage leaves and cool infused oil
  3. whisk the infused oil with lemon juice and seasonings
  4. toast flaked almonds with olive oil until lightly golden
  5. toast pumpkin seeds
  6. toast sesame and nigella seeds with chilli flakes
  7. prepare the herb and mange tout bowl
  8. scatter over toasted seed mix
  9. pour over dressing and toss to combine

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