Emerald Chopped Herb Salad

This Mediterranean lunch recipe combines authentic flavors with modern cooking techniques. Ready in 20 minutes, serves 4 people. Serve chilled in a large bowl. Pairs perfectly with grilled chicken breast or baked falafel for a complete meal.

Cuisine: Mediterranean Type: Lunch Time: 20 min Servings: 4 Calories: 508 per serving
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Nutrition Information

Each serving contains approximately 508 calories and 14.0g of protein. Macronutrients include 32.0g carbohydrates and 36.0g fats per serving.

Per Serving

Calories
508
Protein
14.0g
Carbohydrates
32.0g
Fats
36.0g

Total

Calories
2021
Protein
57.0g
Carbohydrates
129.0g
Fats
142.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 2.0 lb Green Cabbage
    finely chopped into confetti-sized pieces
  • 1.5 cup Shelled Edamame
    frozen, thawed and patted dry
  • 1.0 lb Persian Cucumbers
    diced small (skin on)
  • 1.0 bunch Green Onions (Scallions)
    thinly sliced (white and light green parts)
  • 1.0 cup Fresh Cilantro
    finely chopped (leaves and tender stems)
  • 1.0 cup Fresh Flat-Leaf Parsley
    finely chopped (leaves only)
  • 0.5 cup Raw Walnuts
    lightly toasted for dressing base
  • 1.0 cup Baby Spinach
    packed fresh leaves for blending into dressing
  • 0.33 cup Extra Virgin Olive Oil
    high quality for dressing
  • 2.0 whole Lemon
    juiced (yields approx 4 tbsp)
  • 1.0 clove Garlic
    peeled and smashed
  • 1.0 whole Avocado
    ripe, diced (optional topping)
  • 0.5 tsp Sea Salt
    to taste
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Ingredient Preparation

  1. Gather equipment: Large mixing bowl, high-speed blender, chef's knife, cutting board, and a small dry skillet.
  2. Place 1.5 cups (360 ml) frozen edamame in a colander and run under warm water to thaw, then pat thoroughly dry with paper towels.
  3. Place 0.5 cup (120 ml) raw walnuts in the dry skillet over medium heat; toast for 3-4 minutes until fragrant, shaking often to prevent burning.
  4. Ensure all herbs and 1 cup (240 ml) spinach are washed and thoroughly dried to prevent a watery salad.

2. Creating the Emerald Dressing

  1. Juice 2 lemons to yield approximately 4 tbsp (60 ml) of liquid; peel and smash 1 garlic clove.
  2. Add the toasted walnuts, 1 cup (240 ml) packed baby spinach, lemon juice, garlic, 0.33 cup (80 ml) olive oil, 0.5 tsp (2.5 ml) sea salt, and 0.25 tsp (1.25 ml) black pepper into the blender.
  3. Blend on high speed until the mixture is completely smooth and vibrant green.

3. Vegetable & Herb Processing

  1. Finely chop 2 lb (900 g) green cabbage into confetti-sized pieces to ensure even coating.
  2. Dice 1 lb (454 g) Persian cucumbers into small cubes (keep skin on for texture).
  3. Thinly slice 1 bunch of green onions, using both white and light green parts.
  4. Finely chop 1 cup (240 ml) fresh cilantro and 1 cup (240 ml) flat-leaf parsley.

4. Combining and Tossing

  1. Place the chopped cabbage, cucumbers, green onions, herbs, and dried edamame into the large mixing bowl.
  2. Pour the emerald dressing over the salad components.
  3. Toss vigorously until every piece of cabbage is coated in the green dressing.
  4. Dice the avocado and gently fold it in as a final topping to avoid crushing it.

Plating

  1. Combine the chopped cabbage, edamame, cucumber, green onions, and fresh herbs in a large mixing bowl to distribute the colours and textures evenly.
  2. Pour the dressing over the vegetables and toss thoroughly until every piece is coated in the vibrant green sauce.
  3. Mound the salad high in the center of chilled ceramic bowls or plates to create volume and showcase the confetti texture.
  4. Top with diced avocado and a final sprinkle of extra chopped walnuts or cracked black pepper immediately before serving.

Family Beverage

Sparkling water with cucumber and mint

Alcohol Beverage

Chilled Sauvignon Blanc

Serving Suggestions

Serve chilled in a large bowl. Pairs perfectly with grilled chicken breast or baked falafel for a complete meal.

Notes

Finely chopping the cabbage ensures the dressing coats every bite evenly. Toasting the nuts lightly before blending enhances the depth of flavor in the dressing.

Storage

Keep the chopped vegetable base separate from the dressing in an airtight container lined with a sheet of kitchen paper to absorb excess moisture; this keeps the ingredients crisp for 3 to 4 days in the refrigerator. Store the blended dressing in a sealed jar or container for up to 5 days. If the salad is already dressed, consume within 24 hours.

Freezing

Do not freeze the fresh salad ingredients like cucumbers and herbs, as they will become mushy upon thawing. The walnut-herb dressing can be frozen in a freezer-safe container or ice cube tray for up to 1 month. Thaw the dressing in the refrigerator overnight and whisk briskly before using to emulsify.

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