Herb Salad

I have a lot of very strong opinions about food but these may be my strongest:
1. You should always have a salad post dinner (that way it helps you digest, before dinner it just fills you up!)
2. Your whole meal should have a single flavor story, so every dish goes well together
SO you best believe my after dinner salad must have the same flavor profile as the rest of the meal! If I’m making Asian food, my salad with most likely have ginger, scallions and sesame seeds. An Italian meal, will be followed by a roasted shallot and red wine vinegar dressing. Any sort of Middle Eastern inspired meal can be followed by this herb salad! It goes great with my fesenjan and chicken Schwarma nachos, just in case you needed some inspiration! Here’s what you need:

INGREDIENTS:
1 cup Persian cucumbers, sliced thin or julienned
1 cup radishes, sliced thin
1 shallot, thinly sliced
1 cup dill, stems removed and roughly chopped (try and keep leaves somewhat in tact
1 cup mint, roughly torn or chopped
1 cup parsley, tender leaves removed from stems
Olive oil
Lemon juice
Salt + pepper

INSTRUCTIONS
1. Mix cucumbers, radishes and herbs into a large bowl
2. Add a drizzle of olive oil and juice of half a lemon and light toss. Add more olive oil or lemon juice if needed. Salt and pepper to taste.
#isabellagambutorecipe