This chopped green herb salad with avocado is the most flavourful salad ever. It’s loaded with beautiful vibrant herbs for freshness, toasted cashews for crunch and avocado for creaminess. Perfect by its own or as a side dish on the last summery nights and the first colder fall days.
This salad is truly a taste and health bomb. The base of the salad are purslane (which is an exciting edible weed), parsley, cilantro, mint, basil, bloody dock, cress and sprouts. Then come the lovely cashew bits, avocado slices and a simple lemon dressing. It’s extremely easy and quick to put together, but it tastes so special and unique. This salad is also easily customisable by season and your own taste, but this version here is definitely my No.1. right now!
Green Herb Salad
- Total Time: 10 mins
- Yield: 2-4 1x
Ingredients
- 1 bunch of purslane
- 1 bunch of basil
- 1 bunch of parsley
- 1/2 bunch of mint
- 1/2 bunch of cilantro
- 1/2 cup of bloody dock
- 1/2 cup of cress
- 1/2 cup of broccoli sprouts
- 1 handful of toasted cashews
- 1/2 avocado
- 1 lemon
- 2 tbsp olive oil
- salt, pepper
Instructions
- Chop herbs and cashews finely and add to a large salad bowl with the sprouts, cress and diced avocado.
- Make a dressing of olive oil, lemon juice, salt and pepper, then pour over the salad. Mix well together. Enjoy!
- Prep Time: 10 mins
- Category: Salad
I love the vibrancy of this salad! It sounds so earthy yet fresh with all the herbs. Bookmarking this recipe!!
Thank you, Sarah! 🙂
Stunning! This is a beautiful salad, Evi. I’ve never heard of bloody dock before, thanks for teaching me something new. 🙂
Thank you, Linda!
Bloody dock is also new in my kitchen. I have discovered it randomly a few weeks ago in a supermarket (for 50cent because nobody wanted to buy it) and I loved the name and its lovely colour. For me it tastes kind of like chard, probably a bit more bitter. Definitely worth a try 😉
Gorgeous salad, Evi! All of the herbs sound incredible and I love the creaminess the avocado adds to it. 🙂
Thanks, Julie!
Absolutely great salad, Evi – approved! 🙂 I could eat this all year round (adding some quinoa or cheese for additional nutrition). And I’ve never tried purslane.
Thank you, Ben!
Quinoa is such a great idea! This salad is totally fresh, so I love it when it’s hot here, but as the weather gets colder something like quinoa could make this salad way more enjoyable 😉
love it!!!
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Thanks, Anna!
Wow, Evi, this looks insanely insanely good! I’ve never heard of purslane before – thanks for introducing me 🙂
Thank you, Josefine!
I heard so much of purslane before but had absolutely no idea where to get it or what to do with it. Then I discovered a new farmers market here where they have it sometimes and now I’m totally obsessed with it, though I’ve only tried them raw. The leaves have such an interesting texture, I bet they are good cooked too.
Wow! What a gorgeous looking vibrant salad, Evi. I love how delicious this salad is. Can’t wait to try this recipe! 🙂
Thanks, Anu! 🙂
love how herbaceous this salad is! Lovely.
Thank you, Alison!
What a lovely salad, Evi. I’m a lover of wild edibles, and especially purslane. I rummage through my garden and yard a lot in the summers to find it sometimes as it’s not very common here, but I do find it occasionally and it’s always a happy moment 🙂
Thanks, Audrey!
Yes, wild edibles are such treats! And lucky you, I have never collected purslane myself, I only see some occasionally at the farmers’ market 😉
Hi Evi. This salad looks just amazing!!!
Thanks, Adina!
Hi! Is there anything I can use to replace Purlsane or the bloody dock ingredients?
I think the bloody dock tastes like a bitter spinach or chard, the purslane taste is hard to describe, it’s very fresh and watery (like a cucumber). But they are totally optional for the recipe, so you can simply leave them out or replace them with any other greens, like spinach, arugula, dill, chives, oregano…
damn you, buzzfeed. i should have never found this blog. never-ever-never-ever. now i cant stop. totally addictive and i dont even like healthy food
ps. wtf is purslane and bloody whatever? your blog is full with things ive never heard of
😀
purslane is an edible weed, bloody dock is a just an other pretty green. but you can simply leave them out of the recipe or use whatever herb or green you like instead 😉
This green herb salad looks like just the thing to kickoff a nice summer picnic. 🙂 I got all drooly (pretty, I know) reading about the different textures and flavors in this one. I’m a big fan of using cashews for crunch and avocado for the creaminess. YUM! As usual, you’ve managed to make the healthiest ingredients taste and look super delicious! Can’t wait to see what you whip up this summer. Perhaps a salad with melon balls? 😉 Pinning, of course! Hope you have an awesome week, E. 😉
Thank you so much, Demeter!
Cashews and avocados are really such wonderful ingredients, I love that you can use them in sweet and savoury dishes too 🙂
A salad with melon balls? Good idea! I’m wondering now how we could substitute prosciutto for example….