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Leafy Herb Salad

By cooking.nytimes.com

Leafy Herb Salad

Cook:5min

Updated at: Sat, 10 Jan 2026 13:51:03 GMT

Nutrition balance score

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Ingredients

8 servings

4 cupsgreens

spicy, such as arugula, mizuna or torn mustard greens

1 bunchparsley

leaves and tender stems from

1 bunchcilantro

leaves and tender stems from

1 bunchchives

coarsely chopped

1 cupsmint leaves

or dill, optional

Instructions

View on cooking.nytimes.com

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Notes

3 liked

0 disliked

Crispy

Delicious

Easy

Fresh

Go-to

Dana :)· 4 years ago

This was a standout on my thanksgiving plate! I loved how fresh it was, will definitely continue to make for thanksgiving and any other richly flavored meals. Instructions are simple - combine all the greens, zest and squeeze a lemon, add flaky salt and fresh pepper and a drizzle of olive oil and toss! Pretty much all to taste.

This was a standout on my thanksgiving plate! I loved how fresh it was, will definitely continue to make for thanksgiving and any other richly flavored meals. Instructions are simple - combine all the greens, zest and squeeze a lemon, add flaky salt and fresh pepper and a drizzle of olive oil and toss! Pretty much all to taste.