Ingredients:

  • 1 cup (15g) flat-leaf parsley, coarsely chopped
  • 1/2 cup (7g) fresh cilantro, coarsely chopped
  • 1/4 cup (5g) fresh mint leaves, torn
  • 1/4 cup (5g) fresh basil, chiffonade
  • 3 cups (85g) baby arugula or mixed spring greens
  • 1/4 cup (30g) thinly sliced red onion
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (5ml) honey

Instructions:

  1. Wash all herbs in a colander of cold water and use a salad spinner to dry them completely. Coarsely chop the parsley and cilantro, then tear the mint and basil by hand to prevent bruising.
  2. In a small jar, combine the olive oil, lemon juice, minced garlic, salt, pepper, and honey. Shake vigorously for 10 seconds until the mixture looks opaque and thickened.
  3. Place the arugula and chopped herbs in a large mixing bowl. Drizzle the dressing around the edges of the bowl first, then toss gently with your hands or tongs until the leaves are glazy and coated.