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Herb and Seed Salad

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, FODMAP-Free, Gluten-Free, Immuno-Supportive, Keto-Friendly, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free
Herb and Seed Salad

recipe image

Photo by Alpha Smoot
  • Serves
    3 as a side
Author Notes

Simple, herbaceous, fresh, and crunchy. P.S.: A 6-minute egg on this is not terrible, but then again, a 6-minute egg on literally anything at all isn’t terrible. —Kendra Vaculin

Ingredients

  • 3

    heads Little Gem lettuce, rough ends lopped off, chopped into bite-sized pieces


  • 1/3 cup

    chopped parsley


  • 1/4 cup

    chopped basil


  • 1/4 cup

    chopped fresh dill


  • 2 tablespoons

    minced chives


  • juice of 1/2 small lemon


  • 1/3 cup

    olive oil


  • 1/2 tablespoon

    sesame seeds


  • 1 tablespoon

    sunflower seeds


  • fresh ground pepper


  • flaky sea salt

Directions
  1. Toss together the lettuce and herbs.
  2. Whisk lemon juice and olive oil together in a small bowl. Pour some over the salad and toss. Sprinkle with seeds, pepper, and salt.

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