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Thursday 3 July 2014

Sluttishly Simple: Herb Salad

I think we often see herbs as a little extra garnish, rather than using them as salad leaves. Buying them can seem like an unnecessary extravagance. Once too often I find a mangy bag of old parsley stuck to the back of the fridge, going black. If you share my herby woes, listen up. Do a herb salad— it's more summery and fragrant than a freshly mowed lawn.

Use any soft herbs - coriander, basil, dill, mint, parsley etc. Perhaps not tarragon, as it can be quite overpowering.

Herb Salad with Avocado and Orange (serves 2)
Preparation Time: 10mins
Cooking Time: none

You will need:
  • 2 avocados, peeled and cut into large chunks
  • 2 oranges, peeled and cut into segments
  • a bunch of mint, roughly chopped
  • a bunch of dill, roughly chopped
  • a bunch of coriander, roughly chopped
  • a handful of toasted sesame seeds
  • a handful of black onion seeds
For the dressing:
  • a dash of sesame oil
  • a dash of rice vinegar (or white wine vinegar)
  • a dash of mirim (or a tsp of sugar/honey)
  • a dash of soy sauce
  • the juice of a lime
Make it!
  1. Brace yourself: Toss the salad ingredients together (gently) and mix the dressing ingredients together and combine. Phew. 

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