Fresh herbs are nutrient dense and full of flavor. Rather than only using them as garnishes, consider making them the main components of dishes. In Turkey, it is common to make salads entirely out of herbs without any inclusion of lettuce.
If you're new to using fresh herbs as the base for your salads, consider replacing about half the fresh parsley and thyme in this recipe with a more milder tasting green, such as green leaf lettuce, romaine, or whatever kind of lettuce you are accustomed to.
Serves 3-4 as side salad
2 cups fresh thyme leaves, packed (60 grams)
2 cups fresh parsley leaves, packed (60 grams)
1 cup pomegranate arils (180 grams)
1 onion, diced (approx. 1/2 cup)
1 tablespoon pomegranate molasses (15 mL)
2 tablespoons olive oil (30 mL)
2-3 tablespoons fresh lemon juice (30-45 mL)
1/4 teaspoon salt
Optional: pinch of red pepper flakes
- Combine all ingredients in a large bowl and mix to evenly distribute ingredients.
- For best results, allow to chill in refrigerator for about 1 hour before serving.