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.