Salad Garnish Recipe
International · Condiment · 10 min total
A simple, fresh mix of herbs and crunchy elements to elevate any salad with color and texture.
10
min prep
min prep
4
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 2 tablespoons fresh chives, chopped
- 1/4 cup toasted pine nuts
- 1/4 cup pomegranate seeds
- 1 tablespoon lemon zest
- Flaky sea salt, to taste
Instructions
- Gently wash and dry the parsley and mint leaves. Remove any thick stems.
- Combine the parsley, mint, chives, pine nuts, pomegranate seeds, and lemon zest in a small bowl.
- Toss gently to mix. Season with flaky sea salt just before serving.
- Sprinkle over salads or use as a finishing touch.
Tips
- Store any leftover garnish in an airtight container in the refrigerator for up to 1 day; the herbs may wilt.
- For a nut-free version, substitute toasted pumpkin seeds or sunflower seeds.
- Add edible flowers like nasturtiums or violas for extra color.
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