Herb Salad, Lime, Almonds, and Currants
Servings
8 Servings
Ingredients
- 1 bunch flat-leaf parsley leaves and stems finely chopped
- 1 bunch curly parsley or cilantro leaves and stems finely chopped
- 1 bunch dill leaves and stems finely chopped
- 1 bunch scallions finely chopped
- 1/4 cup mint leaves finely chopped
- 1/4 cup sliced almonds
- 1/4 cup dried currants
- 1/4 cup extra-virgin olive oil divided
- Juice of 2 limes about 1/4 cup
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup plain full-fat Greek yogurt
- 2 tablespoon za’atar
- Special tools or equipment
- Salad spinner see Tip
Instructions
- Combine herbs and scallions in a medium mixing bowl.
- Heat a small nonstick skillet over medium heat. Add almonds and toast for 3 minutes on each side, until golden. Cool slightly.
- Add almonds and currants to the bowl. Add 3 tablespoons of olive oil, lime juice, salt, and pepper. Using your hands, toss everything together.
- Transfer the salad to a serving platter and make a well in the center. Dollop yogurt into the well, sprinkle with za’atar, and drizzle the remaining 1 tablespoon of oil on top. Serve immediately.
- Tips
- Get Organized: I like to clean fresh, bunched herbs by using a salad spinner. Place herbs in the strainer basket and rinse under cold running water. (If you have a spray function, best to use that as it doesn’t water down the herbs.) Using your fingertips, move herbs around to ensure they’re thoroughly cleaned. Transfer basket to the spinner and spin until the water has been extracted from the herbs. Transfer herbs onto a dry dish towel, then wrap tightly. Place the toweled herbs into a plastic bag and store in the refrigerator for up to 1 week.
- Substitutions: Feel free to use other fresh leafy herbs such as basil.
- Make It Ahead: Sliced almonds can be toasted and stored in an airtight container for up to 2 months.