Description
A vibrant herb salad bursting with fresh mint, basil, parsley, cilantro, and dill, tossed with toasted pumpkin and sunflower seeds. Ready in 20 minutes, this no-cook side dish adds bright flavor and texture to any meal.
Ingredients
1 medium head lettuce (torn)
3 cups fresh mint leaves (torn)
3 cups fresh basil leaves (torn)
2 cups fresh parsley leaves (torn)
2 cups fresh cilantro leaves (torn)
1 cup fresh dill fronds
2 tablespoons olive oil
1 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/3 cup toasted pumpkin seeds
1/3 cup toasted sunflower seeds
Instructions
Tear lettuce, mint, basil, parsley, cilantro, and dill into a large bowl.
In a small jar or bowl, whisk together olive oil, lemon juice, honey, Dijon mustard (if using), salt, and pepper.
Pour dressing over herb mixture and toss gently to coat.
Sprinkle toasted seeds on top and fold until evenly distributed.
Serve immediately or refrigerate for 30 minutes to blend flavors.
Notes
Swipe extra olive oil on the bowl if herbs stick during mixing.
Add 1/4 cup crumbled feta or avocado to enrich the salad (optional).
Store in an airtight container in the fridge for up to 3 days.
Substitute limes for lemons or maple syrup for honey.
- Prep Time: 20
- Category: Recipes
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg