RECIPES | Green Salad with Herb Dressing

Don't overthink it - let this simple and hearty salad be lunch or a light dinner.


3-4 cups Arugula or any salad green, try gem lettuces, romaine, green or red leaf lettuce with thinly sliced kale or radicchio

1/4 cup Fennel, thinly sliced

1/8 cup Radish, thinly sliced

1/8 cup White turnip, thinly sliced

1/8 cup Cucumber, thinly sliced

Toasted seed mix - 1 tsp sesame, 1 tsp hemp, 2 tsp sunflower, 2 tsp pumpkin seeds, 1 tsp nigella seeds, pinch of red pepper flake

*use the greens and vegetables you have on hand and use more or less to your taste 

For the Dressing:

2 scallions or 1 spring onion

1/2 bunch parsley or tarragon (or a mix)

1/8 cup red wine vinegar

1 tbl dijon mustard

1/2 cup olive oil

Salt and pepper


1. First, make the dressing: Combine mustard and vinegar together in a blender with the herbs and scallion. Blend to combine, add 1/2 the olive oil if needed to get the mixture moving. Slowly add the oil as it’s running or if your blender can’t do that, add all the ingredients and blend until thick and creamy. Scrape down and continue to blend until the dressing is emulsified and smooth. Season with salt and pepper to taste

2. Toast the seeds in a dry pan until they release their oils, season with salt and a pinch of red pepper flakes.

3. To plate, layer the greens and shaved vegetables in a serving dish, drizzle the dressing on top, and top with seeds mix and salt and pepper to taste.

4. Try adding soft boiled eggs, roasted chicken, grilled fish, or steak for a heartier meal!