This salad is like a little bowl of green sunshine.

I started making it the year we planted way too many herbs in our garden. (If you’ve ever had basil take over your backyard, you know.) One day I just snipped a handful of everything, added a squeeze of lemon, a drizzle of good olive oil, and that was it — a fresh, fragrant, feel-good salad that’s now one of my favorite things to eat in warm weather.

It’s light and elegant, but incredibly flavorful. Perfect as a side with grilled chicken, fish, or even added on top of grain bowls or avocado toast. You can use whatever leafy herbs you have — and it always tastes like summer.

Ingredients

• 1 cup fresh parsley leaves

• 1 cup fresh basil leaves

• 1/2 cup fresh mint leaves

• 1/4 cup fresh dill (optional)

• 1/4 cup thinly sliced scallions or chives

• 2 tbsp extra virgin olive oil

• Juice of 1/2 lemon

• Sea salt and freshly ground black pepper to taste

• Optional: shaved Parmesan or avocado slices for extra richness

Instructions

1. Rinse and dry your herbs:
   Gently wash the herbs and pat dry. Tear larger leaves like basil into smaller pieces.

2. Assemble the salad:
   In a large bowl, combine all the herbs and scallions. Toss gently to mix.

3. Dress and serve:
   Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Top with optional add-ins if using. Serve immediately.

Sarah’s Tips

• No basil? Sub in cilantro, arugula, or even tender kale.

• Great topper for grilled meats, soups, or crusty bread with hummus.

• Make it creamy with a spoonful of Greek yogurt and a pinch of garlic.

Nutrition (Per Serving)

• Calories: 90

• Carbs: 3g

• Sugars: 0g

• Fat: 8g

• Protein: 1g

• Fiber: 2g