Herbs and seeds summer salad

Welcome to one of the easiest & tastiest salads you will ever make. It takes about 5 active minutes to put together all in all, if you have toasted seeds and nuts around the house.

Last week I found myself with a fridge overflowing with herbs, way too many to just use as garnish or decorations. So I thought, why not use herbs as a main ingredient in a salad instead of greens like spinach or rocket? Why not indeed. They work beautifully and pack a lot of flavor, that little else is needed really.

Herbs & seeds summer salad

Serves 3-4


  • one big handful each: parsley, coriander, basil – washed and chopped
  • one big handful of mixed salad greens
  • one big handful of shredded red cabbage
  • 2 cups of cooked rice and quinoa (I cook a big batch of half and half and store in the fridge for use throughout 2-3 days)

Ingredients for the dressing

  • 2 TBSP tahini
  • 2 TBSP adjvar (roasted red pepper paste)
  • 1 tsp mustard
  • 8 TBSP water

Toppings per serve

  • 100g tempeh
  • 1 TBSP toasted almonds
  • 1 TBSP toasted pumpkin seeds
  • 1 tsp toasted sesame seeds
  • fresh lemon to squeeze


  1. Wash and chop your herbs and add them to a big bowl, together with salad greens, red cabbage and rice+quinoa.
  2. Add the ingredients for the dressing to a small bowl and mix together. Add to the salad bowl and toss to coat.
  3. Serve the salad in individual bowls, add toppings and serve.
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