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Herb and Spring Vegetable Salad Recipe

Utilize spring produce and make this simple salad your go-to weeknight meal.
Herb and Spring Vegetable Salad Recipe

Servings: 6
Prep time: 15 minutes
Total time: 15 minutes


¼ cup|60 ml hazelnut oil
2 tablespoons fresh lemon juice
kosher salt and freshly ground black pepper, to taste
2 cups purslane or mache
1 cup arugula
1 cup basil leaves
1 cup cilantro leaves
1 cup dill sprigs
1 cup Italian flat-leaf parsley leaves
½ cup fava beans
½ cup fresh or frozen peas
¼ cup toasted and roughly chopped hazelnuts
3 radishes, julienned


In a large bowl, whisk the oil, lemon juice, salt, and pepper. Add in the remaining ingredients and toss well to combine.

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