Herb garden salad
The Herb Garden Salad features arugula, parsley, and chives, dressed in a zesty lemon and honey vinaigrette. It's a fresh and vibrant option for a light meal or side dish.
Cook time 0 min
Prep time 10 min
Ingredients:
4 cups arugula1 cup fresh parsley
1/2 cup chives
1/2 cup spice mix
1/4 cup olive oil
2 tbsp lemon juice
1 tsp honey
The Herb Garden Salad is a fresh and vibrant dish that's perfect for a light lunch or as a side salad for dinner. Packed with various herbs and a zesty dressing, this salad brings a burst of flavor and nutrition to your table. It's simple to make and requires just a few quality ingredients, making it ideal for those who enjoy fresh and wholesome meals.
Instructions:
- Arugula: Rinse the arugula thoroughly under cold water. Dry it using a salad spinner or pat it gently with a clean kitchen towel to remove excess water.
- Parsley and Chives: Wash the parsley and chives thoroughly. Chop them finely and set aside.
- In a large salad bowl, combine the arugula, chopped parsley, and chopped chives. Toss them together until they are well mixed.
- In a small bowl or a jar with a lid, combine 1/4 cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon honey. Mix or shake well until the honey is fully dissolved and the dressing is emulsified.
- Drizzle the spice mix over the greens, distributing it evenly. Gently toss the salad to ensure the spice mix is well incorporated with the greens.
- Pour the prepared lemon and honey dressing over the salad. Toss gently to coat the greens and herbs evenly with the dressing.
- Serve the salad immediately as a refreshing and herby side dish or a light main course.
In just a few simple steps, you've created a delightful Herb Garden Salad that’s sure to impress. The mix of fresh herbs and the zesty dressing come together to create a salad that's flavorful, refreshing, and nutritious. Enjoy this salad on its own or pair it with your favorite main dishes for a well-rounded meal.
Herb garden salad FAQ:
You can substitute arugula with spinach, mixed salad greens, or even kale for a different flavor profile and texture.
Leftover Herb Garden Salad is best consumed within 1-2 days when stored in an airtight container in the refrigerator. However, the greens may become wilted over time.
To ensure the dressing is well combined, whisk the olive oil, lemon juice, and honey vigorously in a bowl, or shake them together in a jar with a lid until emulsified.
Using 1/2 cup of spice mix is recommended, but you can start with a smaller amount and adjust to your personal taste preference.
Yes, to make the salad vegan, simply omit the honey or substitute it with maple syrup or agave nectar.
Cooking Tips:
- For the freshest flavor, use herbs that are as fresh as possible. Consider growing your own herb garden at home.
- If arugula is too peppery for your taste, you can substitute it with mixed greens or baby spinach.
- Make sure to finely chop the chives and parsley to evenly distribute the flavors throughout the salad.
- Taste the dressing before adding it to the salad and adjust the seasoning if necessary; sometimes a little extra lemon juice or honey can balance the flavors perfectly.
- Gently toss the salad to ensure the dressing coats all the ingredients without bruising the herbs.
- Add some slices of avocado or a handful of nuts for an extra touch of richness and texture.
Nutrition Facts
6 ServingsCalories 11kcal
Protein 0.77g
Carbohydrates 2.02g
Fiber 0.64g
Sugar 0.96g
Fat 10g
More recipes
Chicken with orange and feta salad
A refreshing chicken salad with orange and feta cheese.
28 Dec 2025Lemon fish with sauteed beans and tomatoes
Enjoy zesty lemon fish paired with sautéed beans and tomatoes.
29 Nov 2025Tuna salad with olives, capers and avocado
A vibrant and healthy tuna salad with olives, capers, and avocado.
25 Dec 2025Keto avocado pepperoni salad with mozzarella
Quick and easy Keto avocado pepperoni salad with mozzarella.
21 Feb 2026Chermoula chicken on braised lentils
Savoury chermoula chicken served on braised lentils.
13 Jan 2026Warm roast potato salad
Warm roast potato salad with crispy prosciutto and creamy dressing.
28 Jan 2026