Herb Salad

The Very Best Rabbit Food


Preparation info

  • Difficulty


  • Serves


Appears in

Well Fed 2: More Paleo Recipes for People Who Love to Eat

Well Fed 2

By Melissa Joulwan

Published 2013

  • About

My friend Sara used to joke that salad is “foods’ food” as she tucked into a steak after a grueling workout. Between us friends, I have to admit, this salad is particularly grassy. In place of the typical cucumber+pepper+lettuce combo, this sunny, sharp mix of greens is all about the leaves. The flavors are unexpected – bold mint, garlicky chives, almost-sweet toasted walnuts – but drizzled with peppery extra-virgin olive oil and bright lemon juice, it tastes just right.

Prep 15 Min.
Cook N/A Min.


  • 2 tablespoons chopped walnuts
  • ½ cup (tightly packed) parsley leaves, coarsely chopped
  • ½ bunch fresh chives, cut in 1-inch pieces (about ⅓ cup)
  • 16 fresh mint leaves, coarsely chopped (about 2 tablespoons)
  • 2 medium scallions, very thinly sliced (about ¼ cup)
  • 1 head butter lettuce, julienned (about 4 cups)
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • salt and ground black pepper, to taste



Heat a small skillet over medium heat. Add the walnuts and toast until golden, 3-5 minutes. Set aside.

In a large bowl, mix the parsley, chives, mint, scallions, and lettuce. Drizzle with lemon juice and olive oil, then sprinkle with walnuts and toss with two wooden spoons until the salad is evenly dressed, at least two minutes. Taste and season with salt and pepper. Enjoy immediately.