Home Cook Together. Celebrate Life.

PakistaniAuthentic Cuisine

Pakistani Herb Salad

Serves 4 to 6 Salad vegetarian, Salads

Pakistani Herb Salad

Pakistani Herb Salad is a vibrant staple across the urban landscapes of Karachi, Lahore, Peshawar, and Islamabad. This salad is a nod to the home kitchens where the cook's instinct reigns supreme. It's a dish that finds its place during casual family meals or alongside more elaborate feasts. The recipe reflects a hands-on approach, with salt measured by intuition and olive oil poured with a generous hand, inviting everyone at the table to partake in its simplicity and warmth.

The salad bursts with freshness, a lively mix of greens and herbs that dance with the zing of freshly squeezed lemon juice. The olive oil lends a silky richness, while a sprinkle of fine sea salt binds the flavors together. Each bite is a refreshing interlude, a green oasis amidst the spiced dishes of a Pakistani spread. It's a celebration of uncomplicated flavors, meant to be shared and savored without ceremony.

Ingredients

  • 150 gmixed greens
  • 60 mlolive oil
  • lemonjuiced
  • herbs — chopped
  • to tastefine sea salt

Method

  1. Begin by washing 150 g of mixed greens thoroughly under cold running water to remove any dirt or grit. Once clean, gently pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture. This ensures the greens remain crisp and fresh, which is essential for the salad's texture.
  2. Select a variety of fresh herbs such as cilantro, mint, and parsley, which are commonly used in Pakistani salads. Roughly chop the herbs, aiming for about a handful in total. The herbs should be fragrant and vibrant, adding a burst of flavor to the salad.
  3. In a large mixing bowl, combine the dried mixed greens and chopped herbs. This bowl should be large enough to allow you to toss the salad without spilling.
  4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon. The mixture should be well emulsified, with the oil and lemon juice fully combined. This dressing will provide a bright, tangy flavor that complements the fresh greens.
  5. Pour the dressing over the greens and herbs in the large mixing bowl. Sprinkle with fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering them.
  6. Using clean hands or salad tongs, gently toss the salad to ensure the dressing evenly coats all the leaves. Be careful not to bruise the greens; they should remain intact and vibrant.
  7. Transfer the salad to a serving platter or individual plates, arranging it attractively. Serve immediately with fresh bread on the side, allowing diners to enjoy the crisp, refreshing flavors while the salad is at its peak freshness.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Pakistani cuisine