Herb Salad
15 Min
NF

Herb Salad

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Cook Time

15 Minutes

Serves

3

Step 1
To make the dressing, whisk the yogurt with saffron and set it aside for a day.
Step 2
The next day whisk in the lemon juice and salt.
Step 3
In a small frying pan over high heat, warm the olive oil, pop the mustard seeds, and fry the Kari leaves. Transfer to the yogurt and whisk together. Refrigerate until ready to serve.
Step 4
Tear the lettuce into large pieces and toss with herbs and salt. To serve the salad, drizzle yogurt over the lettuce and herbs and top with pomegranate seeds.

1 cup whole milk plain yogurt

Generous pinch of saffron threads

1/2 teaspoon sea salt

Juice from two lemons

3 tablespoons olive oil

1 teaspoon mustard seeds

15 to 20 Kari leaves

1 head butter lettuce

1 cup mixed herb sprigs or leaves like cilantro, mint, or basil

Pinch sea salt

1/4 cup pomegranate seeds 

Notes & Variations

Tags:
15 Min
NF

Stock Your Pantry

Saffron Box $40
Saffron Box (with Saffron) $50

Yogurt salad, our favorite!

Here are two of our picks for Best Yogurt Salad Award. (Yes, that's a real award.)

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Fig Yogurt Salad
Beet Yogurt Salad