Herby Seeds Salad with Toasted Cumin Vinaigrette

Name: Herby Seeds Salad with Toasted Cumin Vinaigrette
Cuisine: American
Ingredients: 1 shallot, finely chopped; Grated zest of 1 lemon; 1 tablespoon plus 1 teaspoon red wine vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon honey; 1 teaspoon cumin seeds, toasted in a dry pan until fragrant; ¼ cup extra-virgin olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 heads Little Gem lettuce, leaves separated; 2 avocados, sliced; 1 radish, thinly sliced (watermelon, breakfast, purple—any will do); 2 tablespoons pumpkin seeds, toasted in a dry pan until fragrant; 2 tablespoons sunflower seeds, toasted in a dry pan until fragrant; 2 teaspoons sesame seeds, toasted in a dry pan until fragrant; ¼ cup chopped fresh dill; ¼ cup chopped fresh parsley; ¼ cup chopped fresh mint

3 steps

I actually think I have an herb problem. To me, a dish doesn’t feel complete unless I make it rain fresh, green leaves. Or in this case, use just about as much dill and parsley as I do lettuce. When dressed properly and partnered with the right ingredients, fresh herbs elevate a salad, giving it a garden-fresh fl avor and aroma that you just want to dive into. The toasted cumin vinaigrette grounds the dish with an earthiness that always has people guessing what the secret ingredient is, but the herbs are still the star of the show

Updated at: Wed, 16 Aug 2023 23:54:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories296.1 kcal (15%)

Total Fat26.8 g (38%)

Carbs14.2 g (5%)

Sugars6 g (7%)

Protein3.9 g (8%)

Sodium479.5 mg (24%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Dressing

1shallot

finely chopped

1grated zest of lemon

1 tablespoonred wine vinegar

plus 1 teaspoon

1 tablespoonfresh lemon juice

1 tablespoonhoney

1 teaspooncumin seeds

toasted in a dry pan until fragrant

¼ cupextra-virgin olive oil

1 teaspoonkosher salt

½ teaspoonfreshly ground black pepper

Salad

2 headslittle gem lettuce

thinly sliced, watermelon, breakfast, purple—any will do

2 tablespoonspumpkin seeds

toasted in a dry pan until fragrant

2 tablespoonssunflower seeds

toasted in a dry pan until fragrant

2 teaspoonssesame seeds

toasted in a dry pan until fragrant

¼ cupfresh dill

chopped

¼ cupfresh parsley

chopped

¼ cupfresh mint

chopped

Instructions

Step 1

1 Make the dressing: In a medium bowl, whisk together the shallot, lemon zest, vinegar, lemon juice, honey, and cumin seeds.

Step 2

Continue whisking as you slowly drizzle in the olive oil. Whisk in the salt and pepper. Set aside.

Step 3

2 Assemble the salad: On a large platter, lay down the lettuce leaves and layer the avocados and radish over the top. Sprinkle with the toasted pumpkin, sunf l ower, and sesame seeds and drizzle with the dressing. Finish with the dill, parsley, and mint and serve