Say goodbye to boring side salads! This recipe is a vibrant celebration of fresh flavors and exciting textures that will instantly elevate any meal. We combine a trio of fragrant herbs—cilantro, mint, and dill—with tender greens, crunchy toasted walnuts, and delightful little pearls of cream cheese. The real star, however, is the electrifying ginger-chile dressing that brings a zesty, spicy kick to every single bite. It’s fresh, sophisticated, and utterly addictive.
Ingredients
• Serves 4 as a sideFor the Ginger-Chile Dressing:
• ½-inch / 1.5 cm piece of ginger, peeled and chopped
• ½ an Indian green chile, chopped
• 3 tablespoons / 45 ml canola oil
• 2 tablespoons / 30 ml fresh lemon juice
• 1/3 teaspoon / 1.5 g ground cumin
• 1/3 teaspoon / 1.5 g salt
• ¼ teaspoon / 1 g ground black pepperFor the Salad:
• 2/3 cup / 15 g loosely packed cilantro, chopped
• 1 cup / 20 g loosely packed fresh mint leaves, chopped
• 1 cup / 20 g fresh dill leaves, chopped
• 4 cups / 120 g loosely packed mixed leaves (e.g. lamb’s lettuce, baby chard, and spinach)
• 4 tablespoons / 30 g walnuts, chopped
• 6 tablespoons / 85 g cream cheese, chilled
Instructions
1. First, prepare the dressing. In a mortar and pestle, pound the peeled ginger and green chile until they form a fine paste.2. Whisk the oil, lemon juice, ground cumin, salt, and black pepper into the ginger-chile paste until fully combined. Set aside.3. In a large serving bowl, gently toss together the chopped cilantro, mint, dill, and mixed leaves.4. Scatter the chopped walnuts over the greens. Using a teaspoon, dot small, bite-sized balls of the chilled cream cheese around the salad.5. Just before you’re ready to serve, pour the dressing over the salad and toss gently to coat everything. Serve immediately to enjoy the fresh crunch.
Nutritional Information
• Estimated values per serving:Calories: 285 kcalFat: 26gCarbohydrates: 8gProtein: 5gFiber: 3g
Pro Tips
• for the Perfect Salad
• Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant to deepen their flavor and enhance their crunch.
• For a tangier profile, substitute the cream cheese with crumbled feta or soft goat cheese.
• The dressing can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. Shake well before using.
• If you don’t have a mortar and pestle, you can finely grate the ginger and mince the chile before whisking them with the other dressing .
FAQ
Q: Can I make this herb salad vegan
A: Yes, you can easily make this salad vegan. Simply replace the dairy cream cheese with a plant-based cream cheese alternative. For a different texture, you could also use crumbled firm tofu, toasted chickpeas, or a sprinkle of nutritional yeast for a cheesy flavor.
Q: How can I add more protein to make this a main meal
A: To turn this into a satisfying vegetarian main course, add a cup of cooked quinoa, chickpeas, or lentils. Crispy pan-fried tofu, edamame, or a handful of toasted pumpkin seeds would also be excellent protein-rich additions that pair well with the spicy dressing.
Q: What can I substitute for walnuts
A: If you have a nut allergy or prefer a different crunch, you can substitute the walnuts with toasted pumpkin seeds (pepitas) or sunflower seeds. For a similar rich flavor, toasted pecans or pistachios would also be delicious.
Q: Can I prepare this salad ahead of time
A: You can prep the components in advance for quick assembly. The ginger-chile dressing can be made up to 3 days ahead and stored in an airtight jar in the refrigerator. The greens, herbs, and toasted nuts can be stored in separate containers. To prevent sogginess, combine all ingredients and add the dressing and cream cheese just before serving.
